Yum Woon Sen Recipe (glass noodle salad 2.0) ยำวุ้นเส้น - Hot Thai Kitchen!
New and improved version of an old classic! Glass noodle salad is a staple dish in any Thai home, so it was one of the first things I made when I left Thailand and was homesick! Glass noodle salad has wonderfully bright flavours with lots of refreshing crunchy vegetables. I guarantee it will become a favourite salad!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Thai Pomelo Salad Recipe: Anyone Can Make This Easy, Refreshing Thai Salad | Pepper.ph
This Pomelo and Prawn Salad makes for a great starter recipe to the wealth of dishes from Thailand. Recipe here:
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Thai Papaya Salad Recipe | How To Make Thai Salad Dressing | Easy Healthy Veg Salad | Ruchi
Salad Using Carrots & Papaya | Carrot Salad | Papaya Salad | Healthy Salad Recipe | Salad For Breakfast | Salad For Snacks | Salad For Cravings | Som Tum Salad Recipe | Thai Green Papaya Salad | Green Papaya Salad Recipe | Salads Using Cherry Tomatoes | Salad Dressing Recipes | Salad Without Onion | Student Friendly Recipes | Salad Ideas for Lunch at Work | Salad Recipes For College Students | Salad Recipes for Tiffin | Quick & Easy | Rajshri Food
Learn how to make Thai Papaya Salad at home with our Chef Ruchi Bharani
Thai Papaya Salad Ingredients
Introduction
How To Julienne Papaya
1 Papaya (julienned)
How To Blanch French Beans
8-10 French Beans (cross-cut)
How To Ice Bath The Veggies For Making Salad
1 Carrot (julienned)
4-5 Ice Cubes
Water
How To Make Salad Dressing
2 Thai Chillies
1&1/2 tsp Rice Wine Vinegar
1 Lemon Juice
1 tsp Garlic (chopped)
1 & 1/2 tbsp Brown Sugar
8-10 Basil Leaves
Salt
How To Make Thai Papaya Salad
7-8 Cherry Tomatoes
Coriander Leaves
Peanuts (crushed)
Tips For Pre-Prepping The Salad
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About Thai Papaya Salad
Green papaya salad (Lao: ຕຳຫມາກຫຸ່ງ and Thai: ส้มตำ) is a spicy salad made from shredded unripe papaya, that possibly originated in Laos but nowadays is eaten throughout Continental Southeast Asia (Cambodia, Laos, Myanmar, Thailand, and Vietnam). The Thai variation som tam has been listed at number 46 on World's 50 most delicious foods. The dish combines the five main basic tastes: sourness of the lime, the spiciness of the chili, saltiness and savoriness, and sweetness of palm sugar. The ingredients are mixed and pounded in a mortar, which is reflected in the Khmer, Lao and Thai names for the dish that literally mean pounded papaya. Traditionally, the local variety of green papaya salad in the streets of Bangkok is very spicy due to the addition of a fistful of chopped hot bird's eye chili. However, with its rising popularity among tourists, it is now often served less spicy as it used to be in the past.
Instead of papaya, other ingredients can be used as the main ingredient such as Cucumber, usually the small variety (tam maak taeng, tam taengkwa). |
For feedback and suggestions please write to us at: mail@rajshri.com
Pad Thai Salad I Eat Every Week (vegan, gluten free) | Veggiekins
Crunchy, Pad Thai inspired salad with vibrant veggies and a tangy dressing. No cooking required!
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Thai Salad Recipe in 10 Minutes | Healthy Salad Recipe | Superfood Salad सलाद | Kunal Kapur Recipes
This salad is bright and colorful, just like a rainbow. Beyond its looks, it is delicious & refreshing too. Healthy, hearty, and loaded with colorful veggies this Thai Garlic Sesame Peanut Veggie Salad is as scrumptious as it looks. It’s tossed in a flavourful dressing and topped with mint, cilantro, and lime juice and will make a perfect addition to really any meal.
It’s a salad that will wow your guests and your tastebuds! This salad recipe is more of a guideline for how to create your own rainbow salad. There are no rules here but rather a guide to the fruits and vegetables you can choose from each color to create your own beautiful, superfood salad.
Tell me how it turned out to be in the comments. Share your re-creation on Instagram, Facebook, or Twitter and use #KunalKapurRecipes and tag me. :)
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(Serves 2)
Ingredients
For Dressing
Garlic chopped - 1tsp
Salt - a pinch
Jaggery (powdered) - 3 tbsp
Ginger chopped - 2tsp
Lemon juice - 3 tbsp
Soya sauce (light) - 2tbsp
Chilli sauce - 1 tbsp
Peanut butter - 1tbsp
Sesame oil - 1tbsp
For Salad
Mango sliced - 2cups
Cabbage shredded - 1cup
Purple cabbage shredded - 1cup
Capsicum sliced - ½ cup
Raw papaya shredded - 1cup
Carrot juliennes - 1 cup
Spring onions chopped - ½ cup
Mint leaves - a handful
Salt - a pinch
Lemon juice - 2tbsp
Sesame (toasted) - 1tbsp
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Thai Salad | The Buddhist Chef
Thai salad
Finding it hard to please everyone at the dinner table? Having a hard time getting your family to eat enough vegetables ? Here is the solution. I learned this recipe while traveling in Thailand when I took cooking classes in a small vegetarian restaurant in Bangkok. You can also use the sauce pretty much everywhere! It is delicious with tofu, tempeh or as a dip. Bon appétit!
Peanut sauce:
1 tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon chili paste
1 tablespoon soy sauce
1 tablespoon maple syrup
1 teaspoon rice vinegar
1/4 cup peanut butter
1/2 cup coconut milk
Salad:
3 cups (750ml) shredded carrots
3 cups (750ml) bean sprouts
2 green onions, chopped
1/2 cup (60ml) of coriander
1/2 cup (60ml) with crushed peanuts
The juice of half a lime
In a skillet, heat oil over medium-high heat. Add garlic and ginger. Saute 2 minutes.
Add chili paste, soy sauce, maple syrup, rice vinegar and peanut butter. Mix well.
Stir in the coconut milk.
Remove from the heat and let cool down.
Salad:
Pour the sauce into a bowl. Add grated carrots, bean sprouts, chopped green onions, coriander and crushed peanuts.
Mix well and serve.
Yield: 4 to 6 servings.
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