Thai salad with glutenfree brown rice noodles, red cabbage, carrots and peas

Lovely Thai salad: with lots of vegetables, sweet, spicy and umami. Just like real, original street food salad… With some small adjustments to make it fit in the Medical Medium protocol.

Noodles

I have tried all kinds of glutenfree noodles. White rice noodles are the most common but don’t contain much nutrients. Soba noodles are a bit sticky, so are some brown rice noodles. I have found great brown rice spaghetti from a biological farm in Italy. And I started to use those fro noodles as well. But if you have regular rice noodles that’s fine as well.

Thai dressing

A Thai dressing usually consist of soy sauce, lemon juice, sesame oil, peanut butter or sauce, fish sauce, ginger, garlic and chili peppers.

I replaced the soy sauce for coconut aminos and the peanut sauce for tahin (I am allergic to peanuts). The fish sauce is optional. If you don’t eat fish, just add extra coconut aminos.

Ferment

Also be aware that fish sauce is fermented. So skip it if you wanna avoid to much ferment. The coconut aminos are fermented as well. But in my opinion, leaving that out would compromise the Thai flavors to much.

Fish sauce

Be sure to buy real fish sauce. It’s supposed to consist of just slowly fermented anchovies. But usually the fermentation is accelerated by the use of chemicals. And then the lack of flavour is compensated with additives and sugar. My favorite is Red Boat fish sauce.

The vegetables

A Thai salad contains plenty of veggies. Bok choi, bean sprouts, broccoli, beans: all can be used. But I choose red cabbage and carrots here. The edamame beans you see often, I replaced with pre cooked frozen green peas.

The topping

The main topping is of course: cilantro. What would a Thai salad be without it? Cilantro is also highly recommended for MM. Instead of peanuts on top I used raw cashews.