Yum Kanom Jeen (Rice Noodle Salad) -Available after 4pm Recipe

Prepare the Noodles

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.

Cook the Tofu

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.

Prepare the Vegetables

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

Mix the Salad

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.

Serve

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