Thai Salad

Featured in the Honolulu Star-Bulletin on October 19, 2005.



Thai Salad

  • 1 package (8 ounces) long rice or green bean vermicelli noodles (see note)
  • 1 package (8 ounces) bean sprouts
  • 1 head red leaf lettuce, torn into bite-size pieces
  • 1 jar (3 ounces) Thai fried onions (or to taste) see note
  • 1 jar (3 ounces) Thai fried garlic (or to taste) see note
  • Chopped fresh mint, to taste
  • Chopped peanuts for garnish (optional)


  • 1 cup sugar
  • 1/2 cup vinegar
  • 1/4 cup patis (fish sauce)
  • 1 tablespoon Thai chili garlic sauce (or to taste)


  1. Bring a large pot of water to boil.
  2. Add long rice and boil for 4 minutes; drain into a colander and rinse with cool water, drain.
  3. In a large salad bowl, layer cooked long rice, bean sprouts, lettuce, onions, garlic, mint, and peanuts.
  4. To prepare dressing, combine sugar, vinegar, patis, and chili garlic sauce in a glass jar; close jar and shake to blend well.
  5. Just before serving, pour dressing over salad and gently toss.

Makes 8 servings.

Note: Long rice, as we call it in Hawaii, is referred to as mung bean thread or green bean vermicelli in most Asian cuisines. Long rice, Thai fried onions, Thai fried garlic, and Thai chili garlic sauce can be found in the Asian section of the supermarket or in Asian grocery stores.

Approximate Nutrient Analysis per serving (not including peanuts for garnish):
350 calories, 10 g total fat, 2.5 g saturated fat, 0 mg cholesterol, 800 mg sodium, 62 g carbohydrate, 1 g fiber, 27 g sugar, 4 g protein


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