充满活力的清迈草本面条沙拉美味
(Vibrant Chiang Mai Herbaceous Noodle Salad Delight)
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食材
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200 grams 米粉细面
(Soak in hot water until tender, then drain)
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1 cup 新鲜泰国罗勒叶
(Torn into bite-size pieces)
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1 cup 新鲜香菜叶
(Roughly chopped)
-
1 cup 新鲜薄荷叶
(Torn gently)
-
1 cup Shredded carrot
(Adds crunch and sweetness)
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1 piece Thinly sliced red chili
(Use more or less depending on spice tolerance)
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1/4 cup Roasted unsalted peanuts
(粗略切碎)
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3 tbsp 青柠汁
(Freshly squeezed for zesty flavor)
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2 tbsp 鱼露
(Use soy sauce if vegetarian)
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1 tbsp 棕榈糖
(Grated or chopped finely)
-
2 pieces 大蒜瓣
(Minced finely)
-
2 pieces 青葱
(薄切)
-
1/2 piece 黄瓜
(薄切)
(Soak in hot water until tender, then drain)
(Torn into bite-size pieces)
(Roughly chopped)
(Torn gently)
(Adds crunch and sweetness)
(Use more or less depending on spice tolerance)
(粗略切碎)
(Freshly squeezed for zesty flavor)
(Use soy sauce if vegetarian)
(Grated or chopped finely)
(Minced finely)
(薄切)
(薄切)
营养
- 份量: 4
- 每份大小: 1 碗 (300克)
- Calories: 320 kcal
- Carbohydrates: 45 g
- Protein: 8 g
- Fat: 10 g
- Fiber: 4 g
- Sugar: 6 g
- Sodium: 700 mg
- Cholesterol: 0 mg
- Calcium: 60 mg
- Iron: 2.8 mg
制作步骤
-
1 - Prepare Noodles:
Soak rice vermicelli noodles in hot water for 5-7 minutes until soft. Drain and rinse under cold water to stop cooking.
-
2 - Make Dressing:
In a small bowl, whisk together lime juice, fish sauce, palm sugar, and minced garlic until sugar is dissolved.
-
3 - Mix Vegetables and Herbs:
In a large bowl, combine shredded carrot, sliced shallots, cucumber, Thai basil, cilantro, mint, and optional chili slices.
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4 - Combine Salad:
Add drained noodles to the bowl of herbs and vegetables. Pour the dressing over and toss gently until everything is evenly coated.
-
5 - Serve and Garnish:
Top salad with chopped roasted peanuts. Serve immediately for fresh, vibrant flavor.
Soak rice vermicelli noodles in hot water for 5-7 minutes until soft. Drain and rinse under cold water to stop cooking.
In a small bowl, whisk together lime juice, fish sauce, palm sugar, and minced garlic until sugar is dissolved.
In a large bowl, combine shredded carrot, sliced shallots, cucumber, Thai basil, cilantro, mint, and optional chili slices.
Add drained noodles to the bowl of herbs and vegetables. Pour the dressing over and toss gently until everything is evenly coated.
Top salad with chopped roasted peanuts. Serve immediately for fresh, vibrant flavor.
关于 充满活力的清迈草本面条沙拉美味 :的更多信息
About Chiang Mai Herbaceous Noodle Salad
Chiang Mai Herbaceous Noodle Salad is an inspired dish highlighting flavors from Northern Thailand, known for its richly herbal and fresh cuisine. This salad balances fragrant Thai basil, cooling mint, and fresh cilantro with the neutral comforting texture of rice vermicelli noodles. The combination captures a burst of aromatics paired with a tangy, sweet, and salty dressing built on lime juice, fish sauce, palm sugar, and garlic. In Thailand, the balance of these tastes is essential, and this dish reflects the culinary philosophy perfectly.
Tips & Notes
- To maintain authenticity, use fresh herbs from an Asian market or grow your own. They must be fresh for vibrant taste.
- Adjust chilies to personal spice preference; Thai chilis bring heat but can be omitted or substituted.
- Palm sugar adds a unique caramel-like sweetness; substitute with brown sugar if unavailable but reduce quantity slightly.
- Make the dressing fresh just before serving to keep nutty and acidic notes sharp.
- Perfect served as a light main course or as part of a Thai-inspired multi-course meal.
Cultural Significance
Chiang Mai cuisine reflects the lush mountainous region's local produce, fresh herbs, and strong preference for balanced flavor profiles contrasting from central Thai cuisine. Noodle salads are commonly enjoyed for their light, fresh qualities, historically tied to busy markets and road-side vendors.
Unique Aspect
This recipe provides an herb-packed experience uncommon in many noodle dishes outside Thailand, embracing northern flavor complexity while requiring minimal cooking expertise. It represents healthy, bright, and satisfying seasonal dining.
