The legendary taste of Laab was taken to Bangkok by the people of E-san in the Northeast of Thailand. 
The blend of ethnic herbs and lime juice makes this dish truly tantalising and refreshing.

What you will need

(serves 3-4 persons)
Lobo Laab-Namtok Seasoning Mix  1 packet
Salmon, chopped into chunks  150 g (5.25 oz)
Vegetable oil
Olive oil  3 tablespoons
Finely chopped garlic  10 g (0.35 oz)
Cooked fettuccine  200 g (7 oz)
Panda Oyster sauce  1 tablespoon
Red onion, finely chopped along the length  30 g (1 oz)
Stink weed, chopped into pieces  10 g (3.5 oz)
Finely chopped kaffir lime leaves for sprinkling
Fried, dried chilli and fried kaffir lime leaves for garnish

Dredge salmon in half a packet of Laab-Namtok Seasoning Mix. Marinate in refrigerator for 10 minutes. 
Add a little oil into the pan. Bring to heat. Fry salmon until it turns yellow. Remove and let rest. 
Add olive oil into pan. Fry garlic at medium heat until aromatic. Add cooked fettuccine and remaining quantity of Laab-Namtok Seasoning Mix, then stir. Flavour with oyster sauce. Add red onion and stink weed, stir again and transfer to plates. Place salmon on the side. Sprinkle with kaffir lime leaves, fried dried chilli and fried kaffir lime leaves, then serve.

Tips
Semi-fresh fettuccine is recommended. It gives that pleasant yellow shade and is more capable of absorbing the sauce than dried fettuccine products. 
Squeeze lime juice into the dish for extra flavour.