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.
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