Glass Noodle Papaya Salad with Avocado, Tofu and Shrimp

Ingredients

• 100 g glass noodles
• 1 Red Onion
• 1 red bell pepper
• 1 red chili pepper
• 0.5 Papaya
• 0.5 ripe Avocado
• 2 tbsp Lime juice
• 100 g tofu
• 2 tbsp peanut oil
• 8 large shrimp (prepped, peeled and deveined)
• 2 tbsp fish sauce
• 2 tbsp sesame seeds
• 2 tbsp cilantro leaves
• 1 tbsp light soy sauce
• 3 tbsp Rice vinegar
• 3 tbsp Sesame oil

Instructions

1. 1.

   Bring the glass noodles to a boil and let them sit for 10 minutes. Drain in a sieve, pat dry and cut into bite‑sized pieces with scissors. Peel the onion, halve it and slice thinly. Wash, trim, seed and peel the pepper and chili; dice finely. Peel, pit and roughly cube the papaya and avocado. Drizzle the avocado with lime juice.

2. 2.

   Cut the tofu into cubes. Heat peanut oil in a non‑stick pan and fry the tofu until golden, then remove. Add the shrimp and cook for 2–3 minutes. Deglaze with fish sauce and set aside. Toast the sesame seeds briefly in an empty pan without oil.