GREG'S THAI NOODLES

GREG'S THAI NOODLES image

Yield 4 people

Number Of Ingredients 16

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100g vermicelli noodles (or thin rice noodles)
1 large carrot - grated into long strips
1 stick celery - chopped finely
1 red pepper - sliced into very thin strips
1 cup bean sprouts
2 large spring onions - sliced finely
200g shrimps - cooked and cooled
1 cup chopped mint leaves
1/2 cup chopped coriander leaves
DRESSING
4 tablespoons of lime juice (about 2 limes)
2 tablespoons of rice vinegar
2 tablespoons of fish sauce
3 tablespoons of sugar
2 tablespoons of chilli garlic sauce OR 2 large garlic cloves & 1 red chilli pounded to a paste
3/4 cup peanuts - toasted till golden, cooled, and then pounded to a semi-powder

Steps:

Boil a pan of water. Cook the noodles until they are soft but not very soft. 'Al dente'. Dunk them into a large bowl of cold water to stop them cooking and to wash off the starch. Drain and let cool. Cut the noodles with scissors to make them easier to mix with the ingredients. Add all the veg, shrimps and herbs. Mix up the dressing. Taste it to make sure it's a good mix of sour, salt, heat and sweet. adjust to taste. (Fish sauce adds more salt - but be carefully - its really strong). Serve - with lots of dressing and plenty of roasted peanuts on top. Best served cool but not fridge-cold.