Saturday, January 20, 2007

Towering Thai Vermicelli Salad

This one’s real easy and a blast to make. I got the idea from a Jamie Oliver segment where he was making Thai Noodle Salad, thought it looked good, and decided to have a go at my own.

I used carrot vermicelli purely for the joy of its bright orange hue, plus it was something new at my grocer’s. Nothing’s set in stone here, so feel free to modify the recipe with whatever you can grab from your pantry.

Carrot Vermicelli
Bean sprouts

Carrot, julienned
Shallots, finely diced

Firm Tofu, sliced and marinated in:
Thai Marinade, from the bottle, use your fave brand of you have one
Roasted peanuts or cashews, roughly chopped
Parsley leaves, roughly torn

1. Assemble your mise en place

2. Boli the vermicelli with the sprouts till cooked

3. Bake the marinated tofu slices til they turn into lil' gold ingots

4. Start plating your ensemble. Remember, height is key!

5. Start with a tall foundation of vermicelli and sprouts, continue with layers upon glorious layers of carrots, shallots and parsley

6. Top with tall towering tofu

7. Drizzle over some extra marinade

8. Dig in!

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