Summary

Ingredients

For the dressing:

• 125 g peanut butter (creamy)
• 200 g coconut milk, unsweetened
• 1 teaspoon curry paste, red (finished product)
• 1 teaspoon sambal oelek
• 4 tablespoon soy sauce
• 1 lime (s), which the juice
• Salt and pepper, black, freshly ground

For the salad:

• 200 g rice noodles (rice vermicelli, thin)
• 3 baby pak choi
• 2 medium carrot (s)
• 150 g radish (s), alternatively radishes
• 3 spring onion (s)
• 1 handful coriander
• 50 g mun bean sprouts, or bean sprouts, fresh
• 3 tablespoon, heaped peanuts, roasted and salted

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Instructions

1. Have a glass with a capacity of 750 ml ready for each person. For example, large screw-top jars such as pickle jars, weck jars or flip-top jars for canning are suitable for this. It is important that they can be securely closed and are sufficiently large.
2. Put all the ingredients for the dressing in a mixing bowl and stir until smooth with a whisk. If necessary, season with salt and pepper.
3. For the pasta salad, break through the rice noodles once, pour boiling water over them according to the instructions on the packet and let them soak. Drain and rinse with cold water, then drain.
4. Divide the pak choi into individual leaves, wash and blanch in a little boiling water for 2 minutes. Drain and rinse immediately with cold water. Drain.
5. Peel the carrots and radish and cut into julienne strips. Alternatively, grate coarsely on a grater or with the help of a mandolin.
6. Clean the spring onions and cut off the ends of the roots. Also cut lengthways into fine julienne.
7. Wash the coriander, shake dry and pluck the leaves from the stalks.
8. Wash the bean sprouts well and let them drain.
9. Divide the dressing evenly between the glasses, then distribute the well-drained and cooled pasta on top.
10. Layer the carrot pieces, pak choi and radish strips on top. Sprinkle with sprouts, spring onions and peanuts and finally top with the coriander leaves.
11. Leave the glasses free in the upper quarter so that you can shake them well. In this way, the ingredients can be optimally mixed before eating.
12. Chill the jars until you are ready to use them. Immediately before serving, shake well until all the ingredients are well mixed. Enjoy it straight from the glass at lunch in the office or at a picnic.