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This classic dish of Thai cuisine based on rice noodles, but with a unique and original touch based on crunchy lettuce. Accompanied by a delicious tamarind sauce with a touch of lemon.
Cook the rice noodles according to the package instructions. Drain and reserve.
For the sauce, in a pot over medium heat, heat the fish sauce, sugar, tamarind concentrate and garlic. Cook about 3 minutes or until the sugar has dissolved. Reservation.
In a wok or deep skillet, heat 2 tablespoons of oil and fry the meat for about 5 minutes or until cooked. Remove the meat and reserve.
In the same pan, heat the rest of the oil and cook the onion until transparent. Add the garlic and rice noodles and a little of the sauce. Cook a few minutes.
Add the meat and the beaten eggs, cook 3 minutes. Add the carrots, onion stems, germ and Italian lettuce Eva®, cook about 4 minutes and integrate very well.
Add the rest of the sauce and the peanuts and cook a few more minutes. Serve with slices of lemon.
PRESENTATION
Garnish with the lemon slices.
TIPS
Take care of the first cooking of the rice noodles, as they are fried together with the rest of the ingredients.
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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