Thai vermicelli salad with peanut sauce

Ingredients

3 servings

• 1 handful of coriander leaves
• 1/2 mangoes
• 2 blocks of rice vermicelli
• 1/2 limes
• 1/2 red bell peppers
• 1 handful of roasted peanuts
• 1 spring onions
• 1 handful of mint leaves
• 1 carrots
• 1/2 yellow bell peppers
• 4 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 1 red chilies
• 2 tablespoons of peanut butter
• 1 cloves of garlic
• 1 tablespoon of liquid honey

Steps

1. 1

   Start by crushing the peeled garlic clove and the red chili in a mortar until a paste is formed. Pour the mixture into a small bowl, then add the soy sauce, honey, sesame oil, and peanut butter. Whisk everything together until you have a smooth sauce.

2. 2

   Cut the carrot, mango, yellow bell pepper, and red bell pepper into thin strips. Finely chop the green onion, coriander, and mint leaves. Roughly chop the roasted peanuts.

3. 3

   Cook the rice vermicelli as indicated on the package. Then, rinse them with cold water.

4. 4

   In a large salad bowl, pour in the cooked vermicelli, the chopped vegetables, fresh herbs, crushed peanuts, and the previously made sauce.

5. 5

   Finally, drizzle the salad with lime juice. Serve very cold.