Thai Duck Salad (Yum Phet)

• 1 Chinese barbecued duck, deboned and fat removed
• 1/2 large red onion, thinly sliced
• 2 sprigs green onions, diced
• 2 cups cilantro leaves, coarsely chopped
• 2 teaspoons heapful chili paste with soya oil
• 1/2 tablespoon sugar
• 2 teaspoons red chili powder (to taste)
• 2 teaspoons fish sauce (to taste)
• 2 large green limes
• 1 tomatoes, cut into chunks (optional)
• 1 pickle cucumber, cut into slices (optional)
• 3 -4 lettuce leaves
• 1/2 cup cashew nuts (halves) (optional)

1. In a large bowl, squeeze the juice of the limes.
2. Add fish sauce and Chili Paste. Wisk until Chili Paste dissolves in sauce.
3. Add sugar and red chili powder. Mix well for 1 minute.
4. Add duck, red Onion, green Onions, cilantro leaves. Mix well until all ingredients are covered.
5. Optionally, add tomatoes and cucumber and mix well.
6. On a plate, place the lettuce so they form a bed.
7. Transfer the duck salad to the plate.
8. Optionally, sprinkle top with cashew.

chinese barbecued duck, red onion, green onions, cilantro, heapful chili paste, sugar, red chili powder, fish sauce, green limes, tomatoes, pickle cucumber, cashew nuts

Taken from www.food.com/recipe/thai-duck-salad-yum-phet-356665 (may not work)