GLUTEN-FREE THAI SPICY RICE NOODLE SALAD RECIPE (TUM SEN LEK)
If you love the bold flavours of Som Tum, you will adore this Gluten-Free Spicy Rice Noodle Salad (Tum Sen Lek). We’ve swapped out the papaya for chewy NUMBER 8 rice stick noodles and tossed them in an incredibly savoury and tangy dressing, made with authentic MEGACHEF Fermented Anchovy and Fish Sauces. As the noodles and sauces used here are gluten-free, it’s a vibrant, addictive, and worry-free dish that’s perfect for a light lunch or a spicy supper.
Ingredients (for 2 servings)
- 100g NUMBER 8 RICE STICK 3MM
- 2-3 tbsp MEGACHEF FERMENTED ANCHOVY SAUCE (Gluten-Free)
- 1 tbsp MEGACHEF PREMIUM FISH SAUCE (Gluten-Free)
- 2-3 tbsp Fresh Lime Juice
- 1 tbsp Palm Sugar, finely chopped or paste
- 2-3 cloves Garlic
- 2-8 Thai Chillies (adjust to your preferred heat level)
- 4-5 Long Beans (Yardlong Beans), cut into 2-inch pieces
- 5-6 Cherry Tomatoes, halved
- 2 tbsp Roasted Peanuts (optional)
- To serve: Fresh cabbage wedges, Thai basil, or crunchy pork crackling
Method
- Cook the Noodles: Soak the rice stick noodles in warm water for about 15-20 minutes until they are soft and pliable. Bring a pan of water to a boil and cook the softened noodles for just 1-2 minutes. Drain immediately and rinse under cold running water to stop them from cooking further. Set aside. This step is crucial to prevent mushy noodles.
- Prepare the Dressing Base: In a large pestle and mortar, pound the garlic and chillies together until they form a coarse, fragrant paste.
- Mix the Dressing: Add the long beans to the mortar and gently bruise them with a few light pounds. Add the palm sugar and dissolve it with the lime juice, MEGACHEF Fish Sauce, and MEGACHEF Fermented Anchovy Sauce. Stir and gently mash with the pestle until the sugar is fully dissolved.
- Taste and Adjust: Now is the time to taste the dressing. It should be a powerful balance of salty, sour, spicy, and a little sweet. Adjust the flavours to your liking.
- Combine the Salad: Add the cooked and drained rice noodles and the halved cherry tomatoes to the mortar. Using a large spoon in one hand and the pestle in the other, gently toss and pound the salad (the ‘pok-pok’ motion) to combine everything, allowing the noodles to absorb the delicious dressing.
- Serve Immediately: Add the roasted peanuts (if using) and give it one final, gentle toss. Tip the salad onto a plate and serve immediately with fresh cabbage wedges or your other favourite accompaniments.
THAI GARLIC (KRA TEAM )
£1.79
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SMALL RED CHILLI (PRIK KI NOO DANG)
£2.15
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Note
- Gluten-Free: This recipe is naturally gluten-free, thanks to the rice noodles and the certified gluten-free sauces from MEGACHEF.
- The Power of Plara: The MEGACHEF Fermented Anchovy Sauce (น้ำปลาร้า – Nam Plara) gives the salad its signature deep, savoury, and funky flavour. If you’re new to it, perhaps start with a little less and add more to taste.
- Serving: Tum Sen Lek is best eaten straight away, as the rice noodles will continue to soak up the dressing and can become soft if left for too long. It’s fantastic on its own or served alongside grilled chicken or pork skewers.
