Preparation

• 1
  Fish needs to be out for 15 minutes to come to room temperature. This helps the fish (or any other protein) cook evenly and faster.
• 2
  Glass Noodles; cook them in boiling water for about 15 minutes, drain and was in cold water to remove excess starch.
• 3
  Green Papaya: Peel the papaya and cut into thin straws.
• 4
  Bell Pepper: Red; Cut into fine sticks.
• 5
  Mint Leaves: Chop or tear them by hand.
• 6
  Coriander: Chop.
• 7
  Sweet Basil: Chop or tear by hand.
• 8
  Shallots: Chop fine.
• 9
  Red Chili: Slice thin or mince.
• 10
  Garlic: Mince.
• 11
  Heat some oil in your frying pan. On a medium high heat, start pan frying the fish. They take roughly 3-5 minutes each side. Continue cooking until they’re ready.
• 12
  To make the salad, combing the following ingredients in a bowl; Rice Noodles, Green Papaya, Bell Peppers, Mint Leaves, Coriander, Sweet Basil, Shallots, and Garlic. Along with the dressing.
• 13
  Serve with the fish at the base, the noodle salad on top of the fish, topped with peanuts and red chili.