- 2 oz sliced carrot
- 2 oz sliced green tomatoes
- 2 oz thinly sliced red onion
- 2 oz sliced Copra’s organic coconut meat
- 2 oz coriander
- 2 oz asian celery
- 1 portion glass noodles
- 2 oz lime juice
- 1 oz Copra’s coconut aminos
- 1 oz Copra’s organic coconut nectar
- 1 clove of garlic *minced
- 2 red Thai chilies
- 2 bird’s eye chilies
InstructionsStep 1. Cut all your ingredients into similar size pieces. In Thailand it’s common to used a slicing tool to cut carrots, green papaya and other fruits and veggies into strings, but you can also you a mandolin or carefully cut it by hand.
Step 2. Add your dried glass noodle to a large bowl then cover it with hot water. Cover with a lid and let it soften for about 8 minutes.
Step 3. Drain and wash your noodles.
Step 4. With the help of scissors cut your noodles into smaller pieces.
Step 5. Add the red onion, minced garlic, tomatoes, coconut meat, carrot, asian celery and coriander to the chopped noodles.
Step 6. Add your coconut aminos, coconut nectar and lime juice. Mix it well, making sure the noodles and veggies are fully saturated by the sauce.
Step 7. Enjoy it with a side of long beans and more fresh herbs.