Thai Glass Noodle Salad

from:
http://www.telegraph.co.uk/foodanddrink/recipes/8834135/The-new-vegetarian-gl...
By Alice Hart Last Updated: 5:21PM BST 18/10/2011

A vibrant, crunchy noodle and vegetable salad garnished with roast rice and peanuts Serves four

For the salad
100g (3½oz) glass noodles or mung-bean vermicelli
150g (5½oz) sugar-snap peas
2 tbsp white, basmati or jasmine rice
30g (1¼oz) unsalted peanuts
1 carrot, scrubbed and sliced into fine matchsticks
100g (3½oz) red cabbage, finely shredded ½ cucumber, peeled, deseeded and sliced into fine matchsticks
100g (3½oz) radishes, scrubbed and finely sliced
handful of Vietnamese or standard mint, shredded

For the dressing
4 fresh kaffir lime leaves
3 tbsp groundnut oil
2 thumb-sized pieces of ginger, peeled and sliced into fine matchsticks
2 red chillis, deseeded and finely sliced 2½ tbsp palm sugar or soft light-brown sugars
4 tbsp tamari or soy sauce
4 tbsp lime juice

Soak the noodles in cool water for 15 minutes, or until softened but still holding their shape. Blanch the sugar-snaps in boiling water for a minute then refresh under cool water and drain well.

Cut in half lengthwise. Toast the uncooked rice in a dry frying-pan, shaking often and being patient, until nutty and golden. Crush lightly using a pestle and mortar. Repeat with the peanuts.

To make the dressing, pile the kaffir lime leaves on top of each other and roll up like a cigar. Slice very finely, discarding any tough stems. Warm the groundnut oil in a small pan over a medium heat.

Add the lime leaves, ginger and chilli and cook gently for a couple of minutes, until fizzing but not coloured. Increase the heat and add the sugar, stirring for a minute until caramelised.

Remove from the heat and stir in the tamari or soy sauce and lime juice. Taste and adjust the sugar, soy or lime, if needed.

Snip at the drained noodles several times with scissors then combine with the carrot, cabbage, cucumber, radishes and sugar-snaps.

Douse with the dressing, add the mint and combine well. Scatter with the rice and peanuts and serve.