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Nam Sod

Nam sod is a spicy Thai salad dish that you can eat as cabbage or lettuce wraps, it’s also just really good on it’s own.  I used to work at this amazing Thai restaurant in Georgia called Thai Palace, owned and operated by one of the coolest, most selfless and purest men I have ever met, Jimmy.  He was once a monk in Thailand, and apparently from that, took with him into his life running a restaurant in Georgia the calmest, most gentle and gracious demeanor.  We waited tables together (something I have been doing for years with all types of people) and no matter how busy or overwhelmed the restaurant got and no matter what went wrong, Jimmy was always so grateful to be there and never got flustered or upset.  I have seen and heard people be really mean to him and he’s always been so kind in return.  He’s the real deal in the way that he embodies love, and has always been a role model to me in that way.

This is a dish I learned to make while working at Thai Palace, and the flavors remind me so much of that time in my life and my friendship with Jimmy and the rest of his family.  I learned lots from all of them, not the least of which was how to cook super yummy Thai dishes!  This one has some really strong flavors, so add the dressing in small increments, tasting as you go! Enjoy!

Ingredients:

  • 1 Tablespoon olive oil
  • 1 pound mushrooms, chopped small (crimini, button or portobello)
  • 1/4 cup + 2 Tablespoons fresh lime juice
  • 1 teaspoon chili paste
  • 1 Tablespoon + 1 teaspoon liquid aminos or soy sauce
  • 1 Tablespoon + 1 teaspoon chopped cilantro
  • 2 teaspoons fresh mint leaves, minced
  • 1-2 thin sliced Thai chili peppers
  • 2 Tablespoons fresh ginger, shredded or julienned
  • 1/2 cup shredded carrot
  • 1/4 red onion, sliced super thin
  • a handful of roasted unsalted peanuts
  • 1 tomato, chopped into large chunks or wedges
  • 1/2 cabbage or 1/2 head of lettuce, cut into wedges

Directions:

  1. Heat up the olive oil in a large pan over medium heat.  Cook the chopped mushrooms in the oil for 5-7 minutes, stirring occasionally to make sure they don’t stick to the pan.  Then transfer to a medium sized mixing bowl and put aside in the fridge while you prepare everything else.
  2. In a small mixing bowl, combine the lime juice, chili paste, liquid aminos, cilantro, mint, fresh chili peppers and fresh ginger.
  3. Next, mix the carrot and onion with the sauteed mushrooms (they should still be slightly warm) then pour the sauce over the top, a little at a time, tasting as you go.
  4. Serve topped with the peanuts and with tomato and cabbage/lettuce on the side.  Optional: top with more cilantro and mint.  Eat with a fork or wrap it up in the cabbage leaves!