Thai glass noodle salad with tuna

Ingredients for 6 servings:

• 200 g glass noodles
• 4 shallots or no onions, mild, wafer-thin, halved rings
• 20 small mushrooms (Tonku or other Asian mushrooms), dried, chopped
• 2 cans of tuna
• 1 bell pepper(s), quartered, cut into fine strips
• 1 bell pepper(s), yellow, quartered, cut into fine strips
• 1 bunch coriander, Thai, plucked
• 4 chili peppers, Thai, cut into fine rings, without seeds and partitions
• 9 tbsp lemon juice
• 9 tbsp fish sauce
• 3 tbsp brown sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Briefly boil the glass noodles in a kettle, let them steep for 3 minutes, and then remove. Remove the strings and cut them several times. Use the hot water to steep the dried mushrooms for 30 minutes. Halve the onions and slice them into very fine half rings. Place the tuna, bell peppers, onions, finely chopped mushrooms, and torn cilantro in a large bowl and mix well. To prepare the sauce, split the chilies lengthwise, scrape out the seeds and cores, and then slice the chilies into very fine rings. Place them in a bowl and mix with the sugar, fish sauce, and lemon juice until the sugar is dissolved. Then pour over the salad mixture, stir everything thoroughly, and let it steep in the refrigerator for 1 hour or more. Mix well before serving and sprinkle with a few Thai cilantro leaves. It’s a hit at every party. Enjoy.