Thai vermicelli salad and peanut sauce

Ingredients

For 3 servings

• •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

Method

1. 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. 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. 3.Leather the rice vermicelles as indicated on the package. Then rinse them in cold water.
4. 4.In a large salad bowl pour the cooked vermicelli, cut vegetables, fresh herbs, crushed peanuts and the sauce previously made.
5. 5.Finally, sprinkle the salad with lemon juice. Serve well fresh.