Thai Glass Noodle Salad

Scald the glass noodles with boiling water, leave to soak for about 15 minutes, then drain in a sieve and place in a salad bowl and then cut into bite-sized pieces with the scissors.

Cut the chicken breast into small cubes and finely grate the 3 cloves of garlic. Heat some peanut oil in a pan and fry the chicken breast cubes in it, add the grated garlic and the tablespoon of raw cane sugar at the last minute and fry to the end.

Then lift the chicken breast out of the pan with a skimmer and add to the glass noodles, add the soy sauce and mix well. Peel, core and cut the cucumber into fine cubes and add to the glass noodles. Remove the peppers, peel them with the peeler and also cut into fine cubes and add to the glass noodles,

Halve the fennel, cut away the stalk and also cut into fine cubes and off with the glass noodles. Quarter the tomatoes, drain them and remove the core and then cut into fine cubes and also with the glass noodles. Cut the spring onions into rings and add to the glass noodles.

Cut the chilli pepper into fine rings and also add to the glass noodles. I deliberately didn't remove the seeds here - it's a Thai salad and Thai also means spicy. Now mix everything well.

Fry the prawns briefly in the fat from the chicken breast, remove them, allow to cool a little, then cut into small pieces and add to the salad. Rub the lime over the lettuce and pour all of the lime juice over the lettuce and stir well.

Now season with salt, pepper and possibly a little honey, cover and leave in the refrigerator for at least 4 hours. With me it dragged a whole night. Take out of the fridge just before serving, season again if necessary and fold in the chopped coriander.