Yam Yai

Salad Ingredient

 * Chinese lettuce (or other broad leafed veggie) to form a base for the salad bowl.
 * cup of onion, sliced
 * cup of tomato wedges
 * cup of cucumber, sliced
 * cup prik chi fa (Thai jalapenos), julienned
 * cup of broccoli florets, blanched
 * cup of bean sprouts

Dressing Ingredients

 * cup of lime juice
 * cup of peanuts
 * 2 tablespoons light soy sauce
 * 2 tablespoons rice vinegar or nam makham piag (tamarind juice)
 * 2 tablespoons nam tan paep (palm sugar)
 * 1 tablespoon prik ki nu daeng haeng (dried red chilis), ground
 * 1 tablespoon khao koor (toasted rice)

Directions

 * 1) Line a serving bowl with the lettuce leaves, then toss the other ingredients and place on the lettuce, garnish with cilantro/coriander leaves, lime leaves, thinly sliced shallots, and julienned spring onions.
 * 2) In a dry skillet or wok, toast the peanuts until light golden brown, allow to cool and crumble (a few sharp blows with the flat of a cleaver should suffice, and avoid turning them into peanut butter, as the use of a food processor is inclined to).
 * 3) Toast 2 tablespoons of uncooked long-grain rice (either white or brown, to taste), and then when cool, grind to a coarse powder (khao koor).
 * 4) Combine the ingredients to form the dressing, and place in a small bowl.