Warm Thai Salad

1. First of all, we prepare the products for this wonderful salad, for which:

- the leaves of Kaffir lime are washed, dried and thinly cut,

- my chili pepper is dried and dried with a paper napkin, then we clean the seeds, cut off the peduncle, finely chop the pepper, wearing gloves (for lovers of spicy seeds you can not clean),

- wash and dry the cucumbers, cut them thinly lengthwise with "ribbons",

- wash and dry the tomatoes, cut them into halves,

- cilantro, mint are also washed, wet the moisture with a paper towel, leave them whole (if desired, you can cut them into several parts),

- peel the shallots, after which we thinly cut them into half rings,

- mine, dry the veal.

2. We prepare rice noodles, following the instructions on the package.

3. Take a small bowl and prepare the salad dressing: combine half of the lime juice, fish sauce, brown sugar, lemongrass, chopped lime and chopped chili pepper in it. Mix everything together.

4. Heat a grill pan over medium heat by pouring vegetable oil into it. Pour the remaining lime juice over the veal, mix. When the pan warms up, put the meat on it and fry for 3 minutes on each side (you can increase the time to your taste). After that, we transfer the meat to a plate and put it aside for now.

5. In a large bowl, mix the cooked rice noodles, sliced cucumbers, tomatoes, fox mint and cilantro, soy sprouts and shallots. Cut the veal across the fibers in long pieces, add it to the bowl as well. Pour the dressing on top, everything is fine, but gently stir.

We serve the salad to the table. It's very tasty!

You can enjoy!