Private chef
Chef
Tom private chef

 

Preparation:

 

Soak the noodles in boiling water for about ten minutes.

Drain them well and cut into 5 cm long pieces.

Peel the onions and cut into julienne.

Cut the celery and the spring onions into thin slices.

 

Heat up the oil in a wok and fry the garlic and ginger briefly. Add the minced meat and devide well. Fry briefly. Pour in the broth and cook for 3 minutes.

 

Add the fish sauce, the lime juice and the chili paste to the meat and let everything slowly simmer until the meat is cooked well.

Let cool down a bit and mix with the pasta and the vegetables.

Fold in the herbs and serve on lettuce leaves. With some chopped chilli and / or sprinkle peanuts and garnish with cilantro.

 

THAI CUISINE

 

 

Ingredients: 4 Persons

 

 

1 Tbsp sunflower oil

250 g lean minced pork or chicken or small shrimps

3 Tbsp meat stock or fish stock

6 Tbsp lime juice

4 Tbsp fish sauce

1 Tpsp chillie paste (nam prik paw)

1 Tpsp finely chopped ginger

3 cloves garlic finely chopped

6 shallots or red Thai onions finely chopped

5 spring onions, Thai or European finely chopped

2 stalks celery, Thai or European chopped

100 g Glas noodles

2 Tbsp fresh chopped cilantro

lettuce

peanuts

chopped chillies