This Thai salad tastes best lukewarm and scores with the sunflowerCHUNKS, which are clear in taste and rich in protein.
Ingredients for 4 servings:
76 g sunflowerCHUNKS
3 tbsp sunflowerFamily organic frying oil
2 tbsp soy sauce
150 ml broth
5 tbsp lime juice
5 tbsp No-Fish sauce
1 tbsp Nam Prik Paw (roasted chili paste)
1 cm ginger, finely chopped
1 chili pepper, finely chopped
3 cloves garlic, finely chopped
6 shallots,
4 spring onions, cut into fine strips
2 large carrots, cut into fine strips
200 g glass noodles
some brown sugar
optional: coriander, roughly chopped
optional: peanuts
optional: chopped chili peppers
Preparation
Pour boiling water over glass noodles and let them soak for about 10 minutes, drain well and cut into 6 cm long pieces. Marinate the sunflowerCHUNKS with some broth, soy sauce and 2 tbsp No-Fish sauce for 10 minutes. Peel and quarter (or chop into eighths) the shallots, cut the carrots and spring onions into thin strips.
Heat the oil and sauté the garlic and ginger. Add the sunflowerCHUNKS, onions and carrots and fry together. Deglaze with the remaining broth and let cook for 3-4 minutes. Mix together fish sauce, lime juice and chili paste, add to the pan and continue cooking for a short time.
Mix with the noodles when slightly cooled. Fold in herbs and serve on lettuce leaves. Sprinkle with chopped chili, brown sugar and/or peanuts as desired and garnish with some coriander.