Kiddo’s Thai Glass Noodle Salad

We’re including this dish not only because it’s a noodle newsletter, but also because it’s the ideal place to pay a little tribute to a dear friend of Spice Mountain (and Borough Market generally) who we sadly lost four years ago. Matthew (also known as Kiddo) was the Chef in the then Borough Market ‘local’, the Banana Store, and this Thai style noodle salad is something he would regularly prepare for any party (there were many!) which required a buffet. It reflected his personality; straightforward, but full of fun and zing. And much like the man himself, it was loved by everyone. We’re sure you’ll love it too – make sure it’s on the menu for your next party! (serves 4)

Prep Time: 10 minutes Cook Time: 10 minutes

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Ingredients

250g Rice Vermicelli
2 Banana Shallots, finely sliced
2 Carrots, finely grated
1 Green Pepper, finely sliced
200g Baby Spinach
3 cloves Garlic, minced
1tsp minced fresh Ginger
2tbs Red Peanuts, slightly bashed up
1tsp Kaffir Lime Leaf powder
1tsp Lemon Grass powder
1tbs Sweet Chilli Sauce
1tbs Lime Juice
2tsp Light Soy Sauce
2tsp Rice Vinegar
1tsp Jaggery
Handful of chopped Sweet Basil and Coriander

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Method

1

First immerse the noodles in very hot water, and when they start to soften separate them with a fork. Leave them to soak for 3-4 minutes; they need to be nice and al dente. Drain the noodles thoroughly and keep handy. In a bowl or jug mix the soy sauce, rice vinegar, chilli sauce, lime juice, kaffir lime and lemon grass powders and the sugar. Give this a really good stir or shake, getting all the flavours amalgamated. Get a big bowl and add the drained noodles. Add the carrot, shallot, pepper, garlic, ginger and the peanuts, then using two forks or chopsticks gently mix up all the ingredients in the bowl. Pour over the dressing and then, still gently, mix it all up so everything is thoroughly coated. Leave the finished noodles to marinate and take on the flavours of the dressing for at least half an hour, then serve topped with a scatter of torn sweet basil leaves, some chopped fresh coriander and a few sliced mild red chillies.

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