Glass noodle salad with chicken

Ingredients for 4 servings:

• 5 coriander roots
• 1 garlic clove(s)
• 1 Thai chili pepper(s)
• 1 pinch(s) salt
• 4 limes
• 7 tbsp fish sauce
• 3 tbsp brown sugar
• 3 tbsp chicken broth, granulated
• 2 chicken breasts
• 1 carrot(s)
• ½ onion(s), white
• 1 onion(s), red
• 8 cocktail tomatoes
• ½ cucumber(s)
• ½ bell pepper(s), red
• 1 handful of soy sprouts, fresh
• 1 handful of celery
• 1 handful of coriander
• 1 handful of Thai basil
• 1 handful of peanuts, unsalted
• 200 g glass noodles

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cut the chicken breast into bite-sized pieces. Bring a pot of water to a boil. The pot should be large enough to fit the chicken and glass noodles. Add the meat to the boiling water and cook for 5 minutes. Then add the glass noodles and cook for another 10 minutes. Drain. For the dressing, crush the coriander roots, garlic clove, chili pepper (remove the seeds if you don’t like it too spicy), and a pinch of salt in a mortar and pestle. Add the limes and their flesh, fish sauce, sugar, and chicken stock to the mortar and pestle and pound again. Cut the carrot into small strips. Dice the onion into small cubes. Halve the cherry tomatoes. Peel the cucumber and cut into small pieces. Cut the bell pepper into strips and slice the celery. Combine everything in a large bowl with the bean sprouts. Add the chicken and glass noodles, along with the dressing from the mortar and pestle. Finely chop the coriander and Thai basil and add to the bowl. Mix the entire contents of the bowl thoroughly. Finally, scatter the peanuts over the salad.