Spicy Glass Noodles with Lemongrass – *

A great noodle dish for any occasion:

(*) Spicy glass noodles with lemongrass and lemon leaves – Wunsen Bai Magrud.

Soak the glass noodles in lukewarm water for 5 min. Cut into 10 to 15 cm long pieces with scissors and drain in a colander. Rinse the shrimp, remove the shell, cut in half and remove the casings. Clean and lightly squeeze the galangal and lemongrass until the aroma is noticeable. Rinse, dry and coarsely chop the lemon leaves. Rinse and dry the coriander sprigs, pluck off the leaves and also roughly chop. Remove the skin from the shallots and garlic. Dry roast shallots, garlic and dried peppers in a wok until intensely fragrant. Remove from the wok and lightly pound in a mortar. Heat the beef broth in the wok. Except shrimp, glass noodles and cilantro, put all ingredients in the wok form and make 1 minute. Add glass noodles and shrimp and make 1 to 2 minutes. Season with coriander.

Duration of preparation: 20 min. Duration of preparation: 15 min.

Summer Days. As spiciness is well tolerated in this season, you can sprinkle chopped chili peppers over the leaf salad, according to taste.

(*) Galangal root: It is a relative of ginger and is also called Laos root. The fresh shoots have pink tips and translucent skin. Galangal has a strong, distinctive flavor and is indispensable in Thai cuisine.

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