MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Thai Spicy Lamb Salad
Categories: Thai, Lamb, Spice, Salads, Noodles
     Yield: 4 Servings

   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.

 Source: www.bareingredients.com

 From: A Dougall, Edinburgh, Scotland

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