300 g Cold rare roast lamb or beef
Sliced thinly into even bite
Size pieces
1 lg Carrot, grated
120 g Mange tout, trimmed and
Sliced at an angle into
3 Pieces
50 g Bean sprouts
5 tb Mint leaves
5 tb Coriander leaves and finely
Chopped stem
2 tb Holy basil leaves or normal
Basil, shredded
1 lg Red chile finely chopped
1 Garlic clove finely chopped
3 Cm of ginger, peeled and
Chopped finely
2 Spring onions finely
Chopped
2 Lime leaves sliced into
Slithers
1 tb Roasted peanuts crushed
Sauce:
1 tb Fish sauce
Juice of 1 lime
2 tb Soy sauce
1 tb Rice wine vinegar
1 tb Palm sugar or soft brown
Sugar
2 ts Sesame oil
Noodles (optional)
160 g Rice stick noodles
1 ts Sesame oil
To Serve:
Coriander leaves
4 tb Thai sweet chili sauce
Sauce: Place all the sauce ingredients in a jar or bottle and shake
it well so all the sauce is well combined, or place in a bowl and
whisk. Salad: Place all the ingredients in a salad bowl or container
large enough to hold all the ingredients. Add the dressing and mix so
that the salad is well combined. Cover and place in the refrigerator
for at least 1 hour.
Noodles: Place 700ml of water in a saucepan large enough to hold the
noodles and bring to the boil, place the noodles in the water and
leave to stand for 5 minutes, when it is tender strain it and refresh
with cold water. Place the noodles in a bowl and toss with the sesame
and peanut oil.
To Serve: Portion out the noodles equally onto 4 plates then place the
salad on the noodles garnish with extra coriander leaves and with a
spoon drizzle the sweet chili sauce around each plate (optional).
Serve The noodles in this recipe can be replaced with boiled Jasmine
rice or some mixed salad leaves.
