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Yam Yai Bangkok

shantihhh's picture
Thai salads are a balance of the exciting flavours of sweet-salty-sour-spicey. This is a fabulous side salad or main light lunch dish.
Ingredients
  Rice wine vinegar 1⁄4 Cup (4 tbs)
  Olive oil/Peanut oil 1⁄4 Cup (4 tbs)
  Toasted sesame oil 2 Tablespoon
  Fish sauce 3 Tablespoon (Nam Pla)
  Lime juice 1 Tablespoon
  Date palm sugar 1⁄4 Cup (4 tbs)
  Grated ginger 2 Tablespoon
  Lemongrass stalk 1 Pound, cleaned minced and pounded
  Red ripe thai chili 2 , minced (Seeded)
  Cilantro 1⁄4 Cup (4 tbs), chopped
  Garlic 2 Clove (10 gm), minced
  Kefir lime 6 , finely chopped (Rib Removed And Very Finely Slivered)
  Chinese broccoli 2 Cup (32 tbs), julienned
  Bean sprouts 1 Cup (16 tbs) (End Trimmed)
  Napa cabbage 3 Cup (48 tbs), thinly sliced
  Red bell pepper 1 Large, thinly sliced (Seeded)
  Japanese cucumber 1 Cup (16 tbs), chopped
  Scallions 5 , thinly sliced
  Snow peas 1⁄4 Pound, thinly sliced on the diagonal
  Water chestnuts 1⁄2 Cup (8 tbs), sliced
  Roasted peanuts 1⁄3 Cup (5.33 tbs), chopped
  Toasted sesame seeds 2 Tablespoon
Directions

Prep the veggies (can be placed in refrigerator for up to one hour prior to serving. Place the shredded cabbage separately in a plastic storage bag or covered bowl.
When ready to serve combine the veggies in a large salad bowl, toss with dressing.
Notes: Gourmet Garden lemon grass in a tube works great for the dressing.
( Use 1+ teaspoon to taste)

Variations:
Soak two bundles thin rice vermicelli in hot water for 20 minutes, toss with salad. You will need to double dressing recipe.
For a nice entrée-grill large shrimp (pla goong) in shell on soaked bamboo skewers, place on individual salads. Marinade in a little of the salad dressing.
Roasted duck available at Chinese markets-thinly julienne and adorn salad with a generous amount.
Chicken (gai) skewers which are charcoal grilled are a nice addition for an entrée.
For a nice entrée-grill large sea scallops (pla hoi shenn) on soaked bamboo skewers, place on individual salads. Marinade in a little of the salad dressing.
For a nice entrée-blanch calamari rings (place in ice water for a few minutes to stop cooking. These calamari rings then are placed on individual salads. Marinade in a little of the salad dressing

Substitute sesame seeds with freshly grated coconut meat.
Substitute thinly sliced Wing Beans (tua pluu) for the snow peas.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Servings: 
1
Story
I love Thai cuisine and especially salads which are usually the spiciest part of a Thai meal. You can adjust the heat to your taste by using fewer or additional chiles as you like. I have traveled to various parts of Thailand some 30 times over the last 23 years and love sharing the recipes I learn. Sign up for my Thai weekly newsletter: http://thaifood.bellaonline.com/Site.asp

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2 Comments

rdoolan's picture
Just a tip - I can't always find fresh lemongrass in my supermarket, so prefer to use Gourmet Garden lemongrass paste. It's sold in the fresh produce department at Safeway and lots of other supermarkets. The tube has plenty of servings and is already prepared for me, which saves a lot of preparation time. Lasts for 3 months in the fridge and 6 months in the freezer. www.gourmetgarden.com has a store locator and some other lemongrass recipes.
HotChef's picture
I grate lemongrass on a microplane and freeze in ice cube trays, works great.