Yum yai salad

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This recipe first came in The Times in a magazine article by Mark Bittman about the Silicon Valley executive-turned-restauranteur Pim Techamuanvivit and Kin Khao, her Thai home-cooking restaurant in San Francisco. This dish is an adaptation of one served there: a combo of raw, steamed and fried vegetables drizzled with a chile-jam dressing laced with fish sauce and lime.

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This combo of raw, steamed and fried vegetables is a crunchy canvas for chile-jam dressing laced with fish sauce and lime. Click on the link for the complete recipe. (Photo: Ian Allen for The New York Times) Tai Food, Tom Yum Soup Recipe, Asian Pantry, Thailand Recipes, Caramelized Onions And Mushrooms, Salads To Make, Blanching Green Beans, Salad Veggies, Veg Recipe

This recipe first came in The Times in a magazine article by Mark Bittman about the Silicon Valley executive-turned-restauranteur Pim Techamuanvivit and Kin Khao, her Thai home-cooking restaurant in San Francisco. This dish is an adaptation of one served there: a combo of raw, steamed and fried vegetables drizzled with a chile-jam dressing laced with fish sauce and lime.

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Cold Asian Noodle Salad, Noodle Salad With Peanut Sauce, Asian Noodle Salad Recipe, Salad With Peanut Sauce, Thai Noodle Salad, Running On Real Food, Noodle Salad Cold, Asian Noodle Salad, Noodle Salad Recipes

The best thing about this cold noodle salad recipe is it takes less than 30 minutes to make, yet feels like something that took much longer. Preparing the vegetables and sauce while the noodles cook saves time, making it a perfect meal for busy weeknights.

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