Thai vermicelli salad and peanut sauce
- Total time
- 20 min
- servings
- 3 servings
- Dish type
- Other
Auto-translated · View original
Prep
15 min
Cook
5 min
Total time
20 min
Ingredients
Ingredients
- 1 1 handles of coriander leaves
- 1 1/2 mangoes
- 2 2 blocks of rice vermicelli
- 1 1/2 limes
- 1 1/2 red peppers
- 1 1 handles of roasted peanut
- 1 1 new onions
- 1 1 mint leaf handles
- 1 1 carrot
- 1 1/2 yellow peppers
- 4 c. à soupe 4 tablespoons of soy sauce
- 1 c. à soupe 1 tablespoons of sesame oil
- 1 1 red peppers
- 2 c. à soupe 2 tablespoons of peanut butter
- 1 gousse 1 clove of garlic
- 1 c. à soupe 1 tablespoons of liquid honey
Adapt this recipe to your allergy
Select an allergen: the affected components will be highlighted with their replacement.
This recipe is broken down into 1 component (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Start by crushing the peeled garlic clove and red pepper in a mortar until a paste is obtained. Pour the mixture into a small bowl, then add soy sauce, honey, sesame oil, and peanut butter. Mix with the whisk to obtain a homogeneous sauce.
- 2
Cut the carrot, mango, yellow pepper and red pepper into thin slices. Finely chisel the new onion, coriander, and mint leaves. Chop the roasted peanuts coarsely.
- 3
Leather the rice vermicelles as indicated on the package. Then rinse them in cold water.
- 4
In a large salad bowl pour the cooked vermicelli, cut vegetables, fresh herbs, crushed peanuts and the sauce previously made.
- 5
Finally, sprinkle the salad with lemon juice. Serve well fresh.
Source : marmiton
Reviews
Reviews
Loading…
Comments
- No comments yet. Be the first to share your thoughts!