This is a great Thai salad that can be served as part of a Thai meal or eaten on it’s own for lunch.
If you are using dried vermicelli / glass noodles then start by soaking an 80-100g packet. Quickly fry a handful of cashew nuts until golden, drain and leave to one side. I used about 150g of fresh glass noodles, cut into manageable lengths. Meanwhile steam / blanch about 100g mushrooms (if you use large mushrooms slice them) here I also added a few chopped beans to the steamer once the mushrooms were nearly ready. Chop up a couple of small shallots / spring onions and put them in a mixing bowl. Next grate about a quarter of a carrot into the bowl, a chopped tomato, a small bunch of Chinese celery and some coriander leaves. Roughly crush 3-5 birds eye chillies with the back of a knife and add these, add the juice of a smallish lime and a tablespoon of light soy sauce. Add in the noodles and the steamed mushrooms and beans, a splash of water and about a 1/4 tsp. sugar (optional) and mix everything together. Taste and add more soy sauce, lime or chillies to balance the flavours. Add most of the cashew nuts and mix in. Make sure the yam is not too dry, if necessary add a little more water, the noodles can sometimes keep absorbing liquid. Serve on a bed of leaves, here I used the celery leaves, you can also use some lettuce. Sprinkle over the remaining cashews and garnish with some coriander leaves.