Smuggled a big bottle of Thai chili sauce from Malaysia when moving over to Japan and later found out that it is available in many supermarkets here! There is no need to smuggle Thai chili sauce and many other SE Asian ingredients anymore. It is a good news to me.
I am really happy that I can have Thai-style salads whenever I feel like it. Sweet and sour, plus tiny bit of spicy (hot) is really a wonderful appetiser to start a meal.
150 g boiled octopus, slice thinly
20 g bean thread noodles / 冬粉
1 Japanese cucumber, cut into chunks
1/2 of a small onion, slice thinly
Some green salads (I used Garland Chrysanthemum/Shungiku/春菊)
2 tbsp Thai chili sauce
1 tsp sugar
1 tbsp lemon juice
1 tsp fish sauce
1 tsp sesame oil
- Boil bean thread noodles, drain well and make a few cuts with a pair of scissors.
- In a large mixing bowl, bring together all ingredients for salad and set aside.
- Combine all dressing ingredients in a bowl, mix till sugar is dissolved.
- Pour dressing over salad and toss to mix. Chill in the fridge before serving. Or, chill first then mix with dressing. I prefer to chill it with dressing so that the noodles will absorb the dressing a little.