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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A great refreshing salad perfect for the summer heat. Ingredients:
2 ounces mung bean noodles |
1/4 cup fish sauce |
3 tablespoons lime juice |
3 chilies |
4 garlic cloves |
1 bunch fresh coriander |
2 teaspoons sugar |
1 cup fresh thai basil |
500 g cooked beef (sliced thin) |
Directions:
1. Soak glass noodles in hot water till soft, then drain well.
2. In a mortar, pound or grind chili, garlic to a paste. Add in fresh lime juice and fish sauce till you get a soft sauce. Add some sugar and stir till dissolved.
3. In a large mixing bowl, pour in half of the made sauce and add glass noodles. Mix well.
4. Add in shredded chicken or sliced beef and mix.
5. Add last half of prepared sauce, Thai basil and coriander and toss well.
6. Serve chilled.
7. If using beef, marinate beef in paste for an hour and sear on a pan till browned outside and pink inside. Cool, then slice into thin slices. 2 chilies and 2 garlic, a little sugar and a tiny bit young ginger all pounded to paste and smear on meat for the marinade.
8. If using chilcken, get a roast chicken from supplier and shred chicken into thin strips. Set aside to use.
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