Thai glass noodle salad

Ingredients for 4 servings:

• 100 g glass noodles
• 100 g red onion(s)
• 100 g red bell pepper(s)
• 1 red chili pepper(s)
• 1 small papaya
• 1 small avocado(s)
• 2 tbsp lime juice
• 80g tofu
• 1 tbsp oil
• 4 shrimp(s), ready to cook
• salt and pepper
• 1 bunch of coriander
• 2 tbsp sesame seeds
• 2 tbsp fish sauce
• 1 tbsp soy sauce, light
• 1 tbsp rice vinegar
• 1 tbsp oil (sesame oil)
• 1 tsp brown sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Blanch the glass noodles in boiling water and let stand for 10 minutes. Drain, let it drain, and chop with scissors. Peel the onions, halve them, and thinly slice them. Wash, trim, halve, deseed, and finely dice the bell peppers. Wash, deseed, and finely dice the chili pepper. Halve, deseed, and roughly dice the papaya and avocado. Drizzle the avocado with lime juice. Dice the tofu. Heat the oil in a pan, fry the tofu, and remove it. Peel the shrimp, leave the tails to stand, wash them, pat them dry, and fry them in the same fat. Season with salt and pepper. Wash the cilantro, pat them dry, and chop them, leaving a few leaves for garnish. Toast the sesame seeds in a pan. Mix all the prepared ingredients except the shrimp. Season with fish sauce, soy sauce, rice vinegar, sesame oil, and sugar. Season with salt and pepper and divide among 4 glasses. Garnish with shrimp and remaining cilantro.