MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Thai Spicy Lamb Salad
 Categories: Thai, Lamb, Spice, Salads, Noodles
      Yield: 4 Servings
 
    300 g  Cold rare roast lamb or beef
           Sliced thinly into even bite
           Size pieces
      1 lg Carrot, grated
    120 g  Mange tout, trimmed and
           Sliced at an angle into
      3    Pieces
     50 g  Bean sprouts
      5 tb Mint leaves
      5 tb Coriander leaves and finely
           Chopped stem
      2 tb Holy basil leaves or normal
           Basil, shredded
      1 lg Red chile finely chopped
      1    Garlic clove finely chopped
      3    Cm of ginger, peeled and
           Chopped finely
      2    Spring onions finely
           Chopped
      2    Lime leaves sliced into
           Slithers
      1 tb Roasted peanuts crushed
           Sauce:
      1 tb Fish sauce
           Juice of 1 lime
      2 tb Soy sauce
      1 tb Rice wine vinegar
      1 tb Palm sugar or soft brown
           Sugar
      2 ts Sesame oil
           Noodles (optional)
    160 g  Rice stick noodles
      1 ts Sesame oil
           To Serve:
           Coriander leaves
      4 tb Thai sweet chili sauce
 
  Sauce:  Place all the sauce ingredients in a jar or bottle and shake
  it well so all the sauce is well combined, or place in a bowl and
  whisk. Salad: Place all the ingredients in a salad bowl or container
  large enough to hold all the ingredients. Add the dressing and mix so
  that the salad is well combined. Cover and place in the refrigerator
  for at least 1 hour.
  
  Noodles:  Place 700ml of water in a saucepan large enough to hold the
  noodles and bring to the boil, place the noodles in the water and
  leave to stand for 5 minutes, when it is tender strain it and refresh
  with cold water. Place the noodles in a bowl and toss with the sesame
  and peanut oil.
  
  To Serve: Portion out the noodles equally onto 4 plates then place the
  salad on the noodles garnish with extra coriander leaves and with a
  spoon drizzle the sweet chili sauce around each plate (optional).
  Serve The noodles in this recipe can be replaced with boiled Jasmine
  rice or some mixed salad leaves.
  
  Source: www.bareingredients.com

  From: A Dougall, Edinburgh, Scotland
 
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