Thai cuisine · Dough, Pasta & Rice

Guay Teow Lui Suan

Fresh rice noodle sheets rolled around herbs, shrimp and crunchy vegetables, dipped in a sweet-spicy sauce.

Ingredients · for 4 servings

• 8 fresh rice noodle sheets (or substitute rice paper)
• 250 g shrimp, peeled
• 1 carrot
• 1 cucumber
• 1 bunch cilantro
• 1 handful mint
• 100 g bean sprouts
• 4 tbsp fish sauce
• 3 tbsp lime juice
• 2 tbsp palm sugar
• 2 red chilies
• 2 tbsp peanuts

Instructions

1. Cook the shrimp in boiling salted water for 2 min. until pink and firm, refresh immediately in cold water and halve lengthwise.
2. For the dip, stir together fish sauce, lime juice and palm sugar until the sugar dissolves, then stir in the finely chopped chilies and the coarsely crushed peanuts.
3. Cut the carrot and cucumber into fine 6 cm sticks, wash the cilantro and mint, shake dry and remove the thick stems.
4. Cut the rice noodle sheets into 12 x 15 cm rectangles; if using dried rice paper instead, dip each sheet in lukewarm water for 10 sec. until pliable.
5. Place herbs, vegetable sticks, bean sprouts and shrimp halves on the lower third of each sheet, fold in the sides and roll up tightly.
6. Halve the rolls diagonally, stand them cut-side up on a platter and serve chilled with the dip.