Vermicelli Salad (Yum Living Sen)

Salad in Thai means that the vegetables, meat sauce and mix together until the flavors penetrate evenly.

Article number: R008
Thai salad has three flavors: sour, salty and sweet. Today we present Vermicelli Salad or "Yum Sen Living".

4 small   dried   vermicelli
1/4 cup   dried   chili peppers
1/2 cup   roasted peanuts
1 cup   chicken
£ 1   fresh   peeled   prawn
2 large   fresh   and succulent   limes
3-4 tablespoons   fish sauce
2 fresh   Thai Chili   peppers
½ of   medium   red onion
2 stalks   of green   onion
½   grove   coriander
1 stalk   celery
Lettuce (iceberg   or   romaine)

Squeeze   2 large   fresh and juicy   limes   in a bowl.
Add about   3-4 tablespoons   fish sauce.
Mix   together   and put   the dressing   side

  • Week 4 small bundles of mung bean noodles in cold water for at least 10 minutes. Drain and cut into 4 "long strips.
  • Heat a small saucepan over low heat.
  • Add the chiles and toast them until they are really dark. (Put your ventilation exhausts the maximum, so that any smoke from burning peppers was not overpowering)
  • Place the peppers in a bowl and grate over the peanuts, just a bit to ensure that they are nice and crisp.
  • Bring 1 cup chicken broth to a boil in a deep pan.
  • Add fresh shrimp (Make sure they are peeled. If you choose frozen shrimp, thaw first before using).
  • Boil shrimp in broth until they are pink.
  • Add the mung bean noodles there. When the noodles become transparent, they are cooked. (It only takes a few minutes to cook).
  • Remove from heat.
  • Put the cooked noodles and shrimp in a large bowl and set aside
  • Then slice the red onion, spring onion, coriander, Thai chili peppers and celery
  • Pour lime juice dressing over the bowl with your noodles and shrimp. Mix it well afterwards. (Add lime juice and fish sauce to taste to it)
  • Add the sliced vegetables in the bowl and mix again
  • Garnish with roasted peanuts and roasted dried chili pepper
  • Serve on lettuce

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