Ingredients

• 1 mango
• 2 red onions
• 2 carrots
• 2 larger radishes
• 1 zucchini
• 1 pack of glass noodles
• 1 pack of mung sprouts
• mint, coriander, Thai basil
• For dressing:

• 200ml coconut milk
• 2 teaspoons fish sauce
• 1 lime
• 1 chili pepper
• 1 stalk of lemongrass
• fresh ginger
• pinch of salt
• pinch of palm sugar

Cooking guidelines

Cut the carrots and zucchini into thin strips, preferably with a julienne slicer, and fry fry in a pan with a drop of oil with a pinch of salt. Remove immediately from the pan and allow to cool so that the vegetables remain crispy. Cut the onion, mango and radish into the smallest strips possible, chop all the herbs roughly and mix the sliced ​​ingredients including carrots and zucchini together.

Pour boiling rice noodle noodles in boiling water and let stand for a few minutes. Under no circumstances cook noodles, even if the instructions tell you. Pour them in about 5 minutes, they will stay al dente and do not stick together, which is ideal for salads.

The dressing is very simple, put the coconut milk in a bowl, chop the chilli, ginger, tap the lemongrass and then chop the end of the stem and mix it into the milk. Season with fish sauce, lime, salt and pepper, mix.

Before serving, mix the salad with the created dressing, chilled bean noodles and serve with sliced ​​heat-treated meat or just as a light lunch.