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Thai Glass Noodle Salad

Yields1 ServingPrep Time30 minsCook Time3 minsTotal Time33 mins

Really Yummy Thai Salad

Inspo from Recipe Tin Eats and Hot Thai Kitchen
https://hot-thai-kitchen.com/glass-noodle-salad-v2/#recipe
https://www.recipetineats.com/glass-noodle-salad/#recipe

Salad
 1 Carrot
 0.50 Cucumber
 2 Radishes
 0.50 Praprika
 Other veggies (ie spring onion, kohlrabi, Chinese cabbage)
 Glass Noodles
 1 Block Tofu (crispy) or Chicken
Toppings
 Fresh Corriander
 Thai Basil or Mint
 1 cup Bean Sprouts
Dressing
 2 tbsp Fish Sauce
 3 tbsp Lime Juice (if you run out, add some Mirin + Lemon juice)
 1 tbsp Raw Sugar
 sml Knob Ginger, grated
Cashew Crumble
 1 cup Cashews, roughly chopped
 1 tsp Lime Zest
 2 tsp Lime Juice
 0.75 tsp Sugar
 0.50 tsp Salt
Salad:
1

Chop all veggies finely (maybe cucumber 1/2 moons for some crunch variety). Toss with cooked glass noodles (pre-tossed in sesame oil). Add the dressing and 1/2 the cashew crumble.

Cashew Crumble
2

Place all ingredients in a bow and mix. Doesn't need to marinate.

Dressing
3

Combine all ingredients in a bowl/jar and stir/shake until sugar dissolves.

Put it all together
4

Divide salad into bowls. Top with tofu/chicken, bean sprouts, remaining cashew crumble and fresh herbs.