INGREDIENTS FOR DRESSING:
1 1/2 T Fish sauce
1 ½ t Palm sugar
2 t Tamarind juice
INGREDIENTS FOR SALAD:
½ C Mung bean noodles, soaked and soft
50 g Minced chicken
3-6 Shrimp, boiled (Optional)
½ Tomato, sliced
½ Onion (wedge)
2 stalks Chinese celery (cut in 1″inch lengths)
1 T Roasted peanuts
1 stalk Spring onion
GARNISH: Coriander leaf, red chili, and lettuce
1.Chopped chili , garlic and shallot then put into mixing bowl set aside.
2.Prepare the dressing– mix lime juice, fish sauce, and palm sugar, then mix well in mixing bowl.
3.Boil minced chicken, glass noodle until cook.
4.Place 2 & 3 in mixing bowl, add onion, celery , tomatoes and toss gently.
Place the salad on a bed of lettuce. Sprinkle with the coriander leaf and peanut. Optional garnish with red chili and boiled shrimp.
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and are intended to be reference only.
Videos presented with these recipes are not prepared by us; however, they are accurate and meant to be an additional useful reference.