I am naming this dish after my sister Alice as she taught me this delicious appetizing noodle dish. The ingredients are very simple. If you can’t find canned fried mackerel you can use fresh poached seafood (shrimps, squid) instead. Clear noodles are made of mung bean or sweet potatoes, both types can be easily found in Asian grocery stores. The one made of sweet potatoes is greyish/brownish color when it is dry but will turn clear after cooking; it takes longer time to cook though.
Alice’s Thai Style Clear Noodles
2 small bunches dry clear noodles
1 small can fried mackerels in chili sauce (Smiling Fish Brand preferred)
1 Persian cucumber/mini cucumber
1/2 stick of carrot
1/2 medium onion
Marinade (mix together):
1/3 cup Thai style sweet chili sauce for chicken
5 tbsp sugar
1 tbsp fish sauce (Three Crab Brand preferred)
2 cloves garlic– finely chopped
2 hot red pepper– finely chopped
- Boil noodles until they turn clear (if sweet potato clear noodles is used, the cooking time will be longer). Drain and let it sit in ice or cold water bath until the noodles is completely cool down. Drain.
- Break up canned mackerels with a fork to small pieces. Remove the seedy core of cucumber. Julienne cucumber and carrot. Finely shred onion.
- Put all ingredients in a big bowl and pour in marinade, toss to combine. Marinate for 10 minutes before serving (since carrot is harder than other ingredients, I like to marinate carrot 30 minutes ahead, then add in remaining ingredients and marinate for 10 minutes before serving).