Thai Yum Thua Nog
Mung Bean Sprout Salad
So far I have always considered mung bean sprouts in Thai cuisine as a garnish for Pad Thai or various noodle soups. But thanks to their crunchiness and
freshness, they can very well serve as the main ingredient for a Thai salad. In such a
Ingredients for 2 servings
- 100g mung bean sprouts
- 50g carrot sticks or one small carrot
- 50g peanuts
- one shallot
- one spring onion
- 2 stalks coriander
- 2 Thai chilis
- half a lime
- 2 tbsp fish sauce
- 1 tsp palm sugar
Preparation
- Rinse the mung bean sprouts thoroughly and drain well in a colander.
- Peel the shallot and cut into thin rings. Cut the spring onion into thin rings as well.
- Remove the stems of the chilis and cut the chilis into thin slices. If not using ready-made carrot sticks, peel the carrot and cut into fine julienne strips.
- For the dressing, squeeze the lime and stir the juice together with fish sauce and palm sugar until the sugar has completely dissolved.
- Place the sprouts, carrot sticks, peanuts, shallot, spring onion, chilis and the picked coriander leaves in a large bowl.
- Pour the dressing over and mix everything quickly but thoroughly. Serve the salad immediately so the sprouts stay crunchy.
