Rice vermicelli noodles, tofu, yard long beans, dried chilli, green onion, sawtooth coriander, micro-coriander, lime juice, mushroom, garlic oil, crispy shallots, crispy thai garlic. Gluten-free. Peanut-free/Vegan available.

Boil water in a pot and add the rice vermicelli noodles. Cook for about 3-5 minutes until soft, then drain and rinse under cold water. Set aside.

Prepare the Noodles

Cut the firm tofu into cubes. Heat garlic oil in a pan over medium heat and fry the tofu until golden brown. Remove and set aside.

Cook the Tofu

Wash and chop the yard long beans into 1-inch pieces. Slice the mushrooms and chop the green onion and sawtooth coriander.

Prepare the Vegetables

In a large bowl, combine the cooked noodles, tofu, yard long beans, mushrooms, green onion, sawtooth coriander, and dried chilis. Drizzle with lime juice and toss gently to combine.

Mix the Salad

Transfer the salad to a serving plate. Top with micro-coriander, crispy shallots, and crispy Thai garlic. Serve immediately.

Serve

Rice vermicelli noodles

yum kanom jeen (rice noodle salad) -available after 4pm

Recipe information

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