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Spicy Shirataki Noodle Salad
By Varee Dawson
Owner, Bangkok Asian Market
Shirataki have recently hit the media as “miracle noodles,’’ because they have no (or in some cases almost
no) calories or carbs. In fact, whether they are the traditional variety made from a type of Asian yam (konjac,
konnyaku, devil’s tongue) or the new-fangled tofu type,
shirataki are good to eat and just seem to be made for
this dish.
The noodles generally come in bags, packed with a
mostly water liquid. Always begin by draining the noodles and boiling in ordinary water for a few minutes.
Main dish ingredients:
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1 bag of noodles, already boiled
¼ cup peanuts, roasted and peeled
½ handful of mint leaves
1 tbsp sesame oil
½ chicken breast, boiled and shredded
6-8 shrimp, peeled, deveined and boiled
1 tbsp ginger, thinly sliced
2 tbsp shallots, thinly sliced
1 stick celery, sliced on the bias
1 carrot, shredded to thin strips
1 head iceberg lettuce as salad wrap
For the Sauce
 3 tbsp fish sauce (High quality. 3 Crabs is
excellent)
 3 tbsp lime juice
 1 heaping tbsp palm sugar
 3 or 4 Thai chili peppers, thinly sliced or
pounded
Now we’re preparing our salad. It’s as easy as 1-2-3!
1. Immediately after cooking, cut the noodles into
3-to-4 inch strips. Dry and mix with sesame oil.
2. In a bowl, combine the noodles, chicken, shrimp,
ginger, shallots, celery and carrot.
3. In a separate bowl, combine sauce ingredients.
Now put the noodle mix on a large plate. Gently pour
over the sauce. Garnish with mint and peanuts. Wrap
with lettuce. Eat.
Varee Dawson is a trained chef with degrees
from top Bangkok culinary institutions.
FREE
Cooking Demos
Every Saturday
1119 Drake Road
at Shields
970-797-2896
All recipes on the web: www.bamfc.com
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