Ingredients

Ingredients

• 300g cold rare roast lamb or beef, sliced thinly into even bite size pieces
• 1 large carrot, grated
• 120g mange tout, trimmed and sliced at an angle into 3 pieces
• 50g bean sprouts
• 4-5 tbsp. mint leaves
• 4-5 tbsp. of coriander leaves and finely chopped stem
• 2 tbsp. Holy basil leaves or normal basil, shredded
• 1 large red chili finely chopped
• 1 garlic clove finely chopped
• 3cm of ginger, peeled and chopped finely
• 2 spring onions finley chopped
• 2 lime leaves sliced into slithers
• 1tbsp. Roasted peanuts crushed

Sauce

• 1 tbsp. fish sauce
• Juice of 1 lime
• 2 tbsp. of soy sauce
• 1 tbsp. rice wine vinegar
• 1 tbsp. palm sugar or soft brown sugar
• 2 tsp. sesame oil
• Noodles (optional)
• 160 g rice stick noodles
• 1 tsp. sesame oil

To Serve

• Coriander leaves
• 4 tbsp. Thai sweet chili sauce (optional)

Method

Sauce:

1. Place all the sauce ingredients in a jar or bottle and shake it well so all the sauce is well combined, or place in a bowl and whisk.

Salad:

1. Place all the ingredients in a salad bowl or container large enough to hold all the ingredients.
2. Add the dressing and mix so that the salad is well combined.
3. Cover and place in the refrigerator for at least 1 hour.

Noodles:

1. Place 700ml of water in a saucepan large enough to hold the noodles and bring to the boil, place the noodles in the water and leave to stand for 5 minutes, when it is tender strain it and refresh with cold water.
2. Place the noodles in a bowl and toss with the sesame and peanut oil.

To Serve: Portion out the noodles equally onto 4 plates then place the salad on the noodles garnish with extra coriander leaves and with a spoon drizzle the sweet chili sauce around each plate (optional).The noodles in this recipe can be replaced with boiled Jasmine rice or some mixed salad leaves.