Thai Chicken (Or Pork) Salad With Glass Noodles - Larb Woosen Ga

1. 1

   Soak bean threads in water for at least 5 minutes, then use scissors to cut it a few times into 2-3 inch pieces. Boil in water for just 2 minutes, drain, place in bowl, drizzle a small amount of vegetable oil over noodles to prevent them sticking together, and set aside. Do this while the chicken (or pork) cooks.

2. 2

   To prepare khao koor: get a skillet fairly hot, and add 2 tablespoons of uncooked jasmine rice. Keep it moving until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a mortar and pestle or coffee grinder. The powder should retain some texture and not be too fine a powder.

3. 3

   In the same skillet, cook the chicken/pork with the garlic with a small amount of oil.

4. 4

   In a large mixing bowl, add shallots, cooked chicken (or pork), khao koor, ground Thai chile powder, chili flakes, fish sauce, and lime juice. Toss gently until mixed well.

5. 5

   Add bean thread noodles, spring onion, cilantro, and toss it together a little (not too much).

6. 6

   Transfer to a dish and top with a generous amount of whole fresh mint leaves.

7. 7

   If not using the noodles, serve over rice with a side of fresh veggies, like sliced cuccumber, sliced green cabbage, raw sugar snap peas, etc.

* Per serving · 4 servings · Values may vary.