300g of cooked rice noodles
"medium-sized onions, finely chopped"
6 Thai chilies, seeds removed, finely chopped
Salt and oil to taste
1 cup of chopped cilantro
3/4 cup of toasted sesame seeds (or sesame seed powder)
3 cups of fresh mint leaves
Edible flowers for garnish
300g of cooked rice noodles
"medium-sized onions, finely chopped"
6 Thai chilies, seeds removed, finely chopped
Salt and oil to taste
1 cup of chopped cilantro
3/4 cup of toasted sesame seeds (or sesame seed powder)
3 cups of fresh mint leaves
Edible flowers for garnish
In a large pot, cook the rice noodles in plenty of boiling water for 2 minutes or until tender
Drain and transfer to a serving dish
Add the chopped onion and Thai chilies
Mix well
Season with salt and drizzle with oil
Add the chopped cilantro, sprinkle with toasted sesame seeds, and mix well
Cover with plastic wrap and refrigerate for at least 2 hours or until serving time
Arrange fresh mint leaves around the edges of a large serving dish and place the cooked noodles in the center
Garnish with edible flowers and serve.
