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!
Equipment
- Mixing bowl
- Saucepan or skillet for frying mackerel
- Strainer to rinse and drain noodles
Ingredients
- 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
- Soak dried rice vermicelli noodles according to package directions. Rinse in cold water and drain well.
- Heat a pan over medium heat. Fry mackerel until the skin is crispy, then flake the meat and discard the bones.
- In a large mixing bowl, whisk together fish sauce, fermented fish sauce (if using), palm sugar, lime juice, and chili flakes.
- Add the noodles, vegetables, herbs, and flaked mackerel to the bowl. Toss everything well until evenly coated.
- Serve immediately at room temperature or slightly chilled.
Notes
- Use the nutrition card in this recipe as a guideline.
- You can swap the mackerel for other protein like tuna, chicken, tofu, or others.
- Feel free to add more vegetables.
Calories: 334kcal | Carbohydrates: 39g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 1583mg | Potassium: 1319mg | Fiber: 5g | Sugar: 21g | Vitamin A: 3154IU | Vitamin C: 215mg | Calcium: 116mg | Iron: 4mg
