Glass noodle salad with chicken and prawns

Name: Glass noodle salad with chicken and prawns
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 16 deep-frozen raw shrimps, headless in shell (approx. 380 g); 2 Chicken filets approx. 300 g; 40 g Peanut kernels; 5 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Shallots (50-60 g); 200 g cherry tomatoes; 300 g Cucumber; 200 g Mung bean sprouts; 1 small red chili pepper; 1/2 Pot of Thai basil; 1/2 Pot of coriander; 4 TABLESPOONS Lime juice; 100 g Chilli sauce for chicken, Asian sauce; 2-3 TABLESPOONS Fish sauce; 4-5 Tbsp Soy sauce; 1-2 TABLESPOONS roasted sesame oil; 100 g Glass noodles

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

16 deep-frozen raw shrimps, headless in shell (approx. 380 g)
2 Chicken filets approx. 300 g
40 g Peanut kernels
5 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Shallots (50-60 g)
200 g cherry tomatoes
300 g Cucumber
200 g Mung bean sprouts
1 small red chili pepper
1/2 Pot of Thai basil
1/2 Pot of coriander
4 TABLESPOONS Lime juice
100 g Chilli sauce for chicken, Asian sauce
2-3 TABLESPOONS Fish sauce
4-5 Tbsp Soy sauce
1-2 TABLESPOONS roasted sesame oil
100 g Glass noodles

Directions

1
Put the shrimps on a sieve and let them thaw at room temperature for about 2 hours. Wash the shrimps, drain them well and peel them except for the tail fin. Remove the gut.
2
Wash the chicken fillets and pat them dry. Roast peanuts in a pan without fat, take them out immediately and let them cool down. Put 2 tablespoons of oil into the hot pan, fry the meat for about 10 minutes, turning it over, until golden brown.
3
Season with salt and pepper, remove from the pan and allow to cool. Put 1 tablespoon of oil into the hot pan, fry the prawns for 2-3 minutes, turning them over. Lightly salt the prawns, remove from the pan and allow to cool.
4
Peel the shallots and cut into thin rings. Wash tomatoes and cucumber and dab dry. Halve the tomatoes, slice the cucumber into thin slices. Wash sprouts thoroughly and drain well. Wash the chilli pepper, cut in half lengthwise, remove seeds and chop the pepper into small pieces.
5
Wash the herbs, shake dry and remove the leaves.
6
Mix lime juice, chili sauce, chili, fish and soy sauce. Fold in 2 tablespoons of oil and sesame oil. Pour boiling water over the glass noodles and let them swell for about 4 minutes until they are soft. Place on a sieve, rinse with cold water and drain.
7
Cut the pasta roughly with scissors and mix with the marinade.
8
Cut the meat into thin slices. Coarsely chop the nuts. Add cucumbers, tomatoes, sprouts, shallots, meat, shrimps and herbs to the marinated pasta, except for a little garnish. Arrange on plates, sprinkle with peanuts.
9
Garnish with some Thai basil.