Kambhu’s glass noodle recipe is a spot-on example of her restaurant’s approach to Thai cuisine—traditional herbs and spices, with local German produce replacing harder-to-find-in-cold-northern-climes ingredients to ensure unyielding freshness and an innovative twist. The Kin Dee salad uses many of the same elements as traditional Thai yum woon sen—chilis, garlic, shallots and sugar in a bright vinaigrette—with the addition of radishes and chicory hearts grown in Berlin’s neighboring Brandenburg region.
"I don't care if it looks Thai; it just has to taste Thai."
She transfers the noodles into boiling water for one minute, then back again into cold. “That way they stay firm and keep their jelly texture,” she explains.
MAKE THIS: Radish and Chicory Glass Noodle Salad