Glass Noodle Salad
Ingredients
80g Glass Noodles
300ml Water, for boiling
Fish Sauce
100g Minced Chicken (or protein of choice)
4-5 Prawns
1 small Squid
1/2 Red Onion, sliced
1-2 stalks Cilantro or Coriander
Sauce
1 tbsp Dried Shrimps, soaked
1 tbsp Fish Sauce
1 tbsp Lime Juice
1 tbsp Palm Sugar
2 cloves Garlic
1-2 Thai Bird’s Eye Chillies
1-2 Cilantro or Coriander Root (optional)
Appliances
Food Processor or Pestle and Mortar
24cm Frying Pan
Mixing Bowl
Directions
Pour hot water on the dried shrimps, and let it soak for 5 minutes or until the shrimps soften.
Add all of the ingredients for the sauce in a food processor or pestle and mortar. Blitz to a rough paste and keep to one side.
Fill the frying pan with water, let it come to a boil.
Once boiling, add minced meat and fish sauce. Let the meat cook, continuously stirring and breaking the minced meat apart so it does not clump together. Once it cooks, take it off the water and add to a mixing bowl.
Cook prawns and the other proteins in the same pan. Flip if needed for even cooking. Once cooked, take off the water and add to the mixing bowl.
Finally, add the glass noodles. Loosen with a spatula, until the glass noodles absorbs most of the water and has turned clear. Cook to preferred doneness, it should take just a couple of minutes, and remove from the water. Add to the mixing bowl.
Pour over the sauce in the mixing bowl, and toss to combine. Halfway through, add raw onions and cilantro. Continue to toss until evenly incorporated. Serve!
I absolutely adore making Thai Glass Noodle Salad, or as it's known in Thailand, Yum Woon Sen! It's not just a dish; it's an experience. The balance of spicy, sour, sweet, and savory flavors is just incredible, and it's surprisingly easy to whip up at home. What I love most is how versatile it is, and honestly, it looks stunning in a transparent bowl, showcasing all those vibrant ingredients. Getting those glass noodles perfectly translucent and springy is key. My little trick is not to overcook them! A quick boil until they're just tender, then a rinse under cold water, stops them from clumping and keeps them beautifully separate, just like you see in those close-up shots of cooked glass noodles. They truly absorb the dressing so well, making every bite flavorful. This recipe uses a fantastic mix of cooked prawns, tender squid rings, and savory minced chicken, making it a hearty salad. But don't be afraid to experiment! If you're not a fan of seafood, you can easily double up on the minced chicken or even add thinly sliced pork or beef. For a vegetarian version, pan-fried tofu or mushrooms work wonderfully with the spicy lime dressing. And those fresh cilantro leaves and sliced red onions really add that necessary crunch and aromatic kick, contributing to the colourful dish. The sauce is truly the heart of Yum Woon Sen. That combination of fish sauce, lime juice, palm sugar, and fresh chilies creates a symphony of flavors. Don't skip the dried shrimp – they add a deep umami flavor that elevates the whole dish. If you don't have a food processor, a pestle and mortar works just as well to get that rough paste, releasing all the fragrant oils from the garlic and chilies. I love serving this salad immediately, while the flavors are fresh and bright. It's fantastic as a light lunch or a vibrant appetizer. Sometimes I pair it with some sticky rice or a simple grilled protein for a more substantial meal. It's truly a colorful dish that never fails to impress, whether it's for a weeknight dinner or a special gathering. The visual appeal of those transparent glass noodles and colorful ingredients, especially the prawns and squid, always gets compliments! One last tip: always use fresh lime juice and good quality fish sauce. It makes all the difference! Enjoy creating your own delicious and vibrant Thai Glass Noodle Salad!
