Summary

Ingredients

• 1 tablespoon oil
• 250 g minced meat, lean from pork, chicken or small, cooked peeled prawns
• 3 tablespoon broth
• 6 tablespoon lime juice
• 4 tablespoon fish sauce
• 1 tablespoon chili paste, roasted (Nam Prik Paw)
• 1 cm ginger, finely chopped
• 3 cloves garlic, finely chopped
• 6 shallot (s), red Thai or small red onions
• 5 spring onion (s), Thai, alternatively 2-3 European ones
• 2 stalks celery, Thai, alternatively stalks European
• 100 g lass noodles
• 2 tablespoon coriander leaves, roughly chopped, with stalks
• salad
• possibly peanuts
• possibly chilli pepper (s), chopped

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Instructions

1. Scald the glass noodles with boiling water, let stand for 10 minutes, then drain well. Cut into 5 cm long pieces. Peel the onions and thinly slice the celery and spring onions into thin slices.
2. Heat the oil, sauté the garlic and ginger in it, do not brown. Then add the mince, fry briefly, deglaze with the stock. Cook for 2 - 3 minutes, coarsely crumbling the mince. Mix the fish sauce, lime juice and chili paste, pour over the meat and continue to cook for a short time until the meat is cooked through. There is no cooking time for cooked prawns. Just mix in and heat up briefly.
3. Mix slightly cooled with the pasta and vegetables. Fold in herbs and arrange on lettuce leaves. If desired, sprinkle with chopped chilli and / or peanuts and garnish with a little coriander.
4. Annotation:
5. The amount of lime juice and fish sauce appear a great deal. However, glass noodles bind a lot of seasoning so that the salad is not over-seasoned. The chili paste, which is clearly sweet, also gives the salad the necessary sweet component. If it is still too sour for you, add a little sugar.