Warm Thai Salad

Ingredients

• 75 g glass noodles
• 100 g carrots (1 carrot)
• 300 g kohlrabi (1 kohlrabi)
• 50 g mung bean sprouts
• 1 Shallot
• 10 g ginger (1 piece)
• 1 small green chili pepper
• 0.5 lime
• 2 tbsp Thai fish sauce
• 2 tbsp olive oil
• 250 g small calamari
• 4 stems Thai basil
• Salt

Instructions

1. 1.

   Place the glass noodles in a bowl, pour hot water over them and let soak for 15 minutes.

2. 2.

   Meanwhile peel the carrot and kohlrabi and cut into very thin strips. Rinse and drain the mung bean sprouts.

3. 3.

   Peel the shallot and slice into very fine strips. Drain the noodles, pat dry, then cut with kitchen scissors. Mix noodles with carrot, kohlrabi, mung bean sprouts, and shallot in a large bowl.

4. 4.

   Grate the ginger finely. Wash the chili pepper and slice thinly. Squeeze 2 tbsp lime juice from the lime.

5. 5.

   Combine ginger, chili, fish sauce, lime juice, and olive oil.

6. 6.

   Clean the calamari: remove heads, cut off parts above the eyes without separating tentacles.

7. 7.

   Remove the cleaning tool. Rinse the tentacles and set aside.

8. 8.

   Take fins off bodies, peel skin, and pull out cartilage strands from the body.

9. 9.

   Rinse calamari bodies and slice into rings. Halve the tentacles. Wash basil, shake dry, and pluck leaves.

10. 10.

    Boil 1 liter of salted water in a pot. Add calamari, bring to boil and cook for about 30 seconds until tender. Drain and let cool slightly. Toss hot calamari with vinaigrette, vegetables, and noodles. Sprinkle basil on top and serve warm.