Summary

Ingredients

• 200 g lass noodles
• 4 shallot (s) or no onions, mild, wafer-thin, halved rings
• 20 small mushrooms (tonku or other Asian), dried, chopped into small pieces
• 2 cans tuna
• 1 bell pepper (eight), cut into fine strips
• 1 bell pepper (s), yellow, eighths, cut into fine strips
• 1 bunch coriander, Thai, plucked
• 4 chilli pepper (s), Thai, cut into fine rings, without seeds or dividing walls
• 9 tablespoon lemon juice
• 9 tablespoon fish sauce
• 3 tablespoon sugar, brown

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Instructions

1. Bring the glass noodles to the boil briefly in the kettle, let them steep for 3 minutes and remove. Remove the cords and cut several times. Use the hot water to soak the dried mushrooms for 30 minutes. Now halve the onions and cut into the finest half rings. Put the tuna, peppers, onions, chopped mushrooms and the plucked coriander in a large bowl and mix well.
2. To prepare the sauce, cut the chillies lengthways, scrape out the seeds and the casing and then cut the pods into the finest rings. Place in a bowl and stir together with the sugar, fish sauce and lemon juice until the sugar is dissolved. Then pour over the lettuce mixture, stir everything well and let it steep in the refrigerator for 1 or more hours.
3. Mix well before serving and sprinkle a few more leaves of the Thai coriander on top. With us it is the hit at every party. Good Appetite.