Pad Kra Pao with Thai Crunch Salad

Ingredients for 2 servings:

• ½ cucumber(s)
• ½ bell pepper(s), red
• ½ Chinese cabbage
• 5 spring onions
• 1 carrot(s)
• 2 tbsp peanut butter
• 5 tbsp soy sauce
• 1 lime(s), juice
• 1 tbsp honey
• 1 tsp sugar
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp oil, neutral
• Ginger powder
• n. B. garlic
• chili flakes
• 5 tbsp water
• 1 cup basmati rice or jasmine rice (approx. 200 ml content)
• 400 g minced beef
• 1 chili pepper(s)
• some spring onions
• 100 ml meat broth or vegetable broth
• 2 tbsp soy sauce
• 2 tbsp fish sauce
• some lime juice
• n. B. garlic
• Spice mix for Thai dishes, optional
• 1 handful of Thai basil or coriander, alternatively flat parsley
• 1 handful of peanuts, salted, crushed

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Halve the cucumber, scoop out the watery insides with a spoon, and slice the cucumber into strips. Deseed the bell pepper, cut into thirds, and slice into strips. Halve half of the Chinese cabbage again and slice into fine strips. Halve the spring onions and slice into strips. Peel the carrot and slice into sticks. Blend the peanut butter, soy sauce, lime juice, honey, sugar, rice vinegar, sesame oil, neutral oil, ginger, garlic, chili, and water with a hand blender until smooth. Chill the salad and dressing separately. Place the rice in salted water and cook. Meanwhile, brown the ground beef, chop the chili and herbs, halve the spring onions and slice into rings, and fry briefly. Then add the stock, soy sauce, fish sauce, lime juice, garlic, and spices. Mix everything together, then stir in the Thai basil, coriander, or flat-leaf parsley and remove from the heat. Now mix the salad and dressing together and serve on plates with crushed peanuts. Just like the rice and minced meat.