Summary

Ingredients

• 2 cloves garlic, chopped
• 3 cm ginger root, chopped
• 3 shallot (s), red Thai (horm thaeng) OR:
• 1 small onion (s), red
• 1 pinch (s) salt
• 2 tablespoon oil, (peanut or soybean oil)
• 100 g lass noodles
• 200 g squid (s) - tubes, ready to cook
• 200 g prawn (s), raw loosened without intestines
• 1 handful basil, Thai (Bai Horopha)
• 1 handful coriander greens
• 2 spring onions, cut into thin rings
• 3 stalks celery, Thai without leaves

For the dressing:

• 90 ml lime juice, (juice approx. 2 ½ limes)
• 2 chilli pepper (s), long red Thai, pitted and cut into half rings
• 0.5 teaspoon ½ chilli flakes *
• 3 tablespoon fish sauce
• 2 tablespoon, leveled sugar, fine white

For the set:

• Peanuts, roasted, coarsely crushed
• Lime (s) - wedges

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Instructions

1. * For the chilli flakes, roast the dried small red chillies in a pan without fat and pound in a mortar.
2. Simmer the prawns in a little fish stock and cut the squid tubes into strips.
3. Cut the celery without leaves into pieces approx. 3 cm in size
4. Combine the garlic, ginger and shallots with a pinch of salt in a mortar to a coarse paste.
5. Heat the oil in the wok and stir-fry the paste for about 30 seconds until the paste smells fragrant. Add the squid and stir fry for another 1 minute until it becomes translucent. Take the wok off the hob.
6. Mix the dressing ingredients (lime juice, chillies, chilli flakes, fish sauce, sugar) well until the sugar has dissolved.
7. Pour boiling water over the glass noodles, soak for approx. 10 minutes and drain well. Cut into shorter pieces with kitchen scissors.
8. Mix the glass noodles well with the seafood, horopha, spring onions, Thai celery and coriander. Pour the dressing over it and mix everything carefully.
9. Spread the salad on serving plates and sprinkle with the peanuts and add lime wedges.