Asian•healthy
Yum Kanom Jeen (Cold Thai Rice Noodle Salad Recipe)
Yum kanom jeen is a quick and healthy Thai rice noodle salad with mackerel, herbs, and a bold chili-lime dressing. Ready in 20 minutes!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 ounces dry rice vermicelli noodles
- 3/4 cup yardlong beans (roughly chopped)
- 4 ounces mackerel
- 1/2 cup Thai shallots (sliced)
- 2 tbsp green onions (finely chopped)
- 1 tbsp culantro (finely chopped)
- 3 chilies (to taste)
- 1 tsp red chili flakes (optional, to taste)
- 2 tbsp fermented fish sauce
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 1/2 tbsp fresh lime juice
Instructions
- 1
Soak dried rice vermicelli noodles according to package directions. Rinse in cold water and drain well.
- 2
Heat a pan over medium heat. Fry mackerel until the skin is crispy, then flake the meat and discard the bones.
- 3
In a large mixing bowl, whisk together fish sauce, fermented fish sauce (if using), palm sugar, lime juice, and chili flakes.
- 4
Add the noodles, vegetables, herbs, and flaked mackerel to the bowl. Toss everything well until evenly coated.
- 5
Serve immediately at room temperature or slightly chilled.