Name: Thai Glass Noodle Salad (Yum Woon Sen)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 100g Glass Noodles (soaked in water for 10 minutes, drained); 1/2 Cup Ground beef; Squid (cleaned and sliced); Prawns (cleaned and peeled); 4 cloves Garlic; 2 tbsp Sugar; 4 to 5 Coriander stems; 2 Thai red chilies; 5 tbsp Fish sauce, divided (2 tsp for beef, 3 tbsp for dressing); 4 tbsp Lime juice; 2 tbsp Bird’s eye chilies (chopped); 1 tbsp Shallots (chopped); 1 large Tomato (deseeded and sliced); 1 Cup Red cabbage (shredded); 1 Handful Coriander leaves; 2 to 3 tbsp Roasted peanuts (crushed)

Ingredients

The Base & Proteins

100g Glass Noodles (soaked in water for 10 minutes, drained)
1/2 Cup Ground beef
Squid (cleaned and sliced)
Prawns (cleaned and peeled)

The Dressing

4 cloves Garlic
2 tbsp Sugar
4 to 5 Coriander stems
2 Thai red chilies
5 tbsp Fish sauce, divided (2 tsp for beef, 3 tbsp for dressing)
4 tbsp Lime juice
2 tbsp Bird’s eye chilies (chopped)

Fresh Mix-ins & Garnish

1 tbsp Shallots (chopped)
1 large Tomato (deseeded and sliced)
1 Cup Red cabbage (shredded)
1 Handful Coriander leaves
2 to 3 tbsp Roasted peanuts (crushed)

Instructions

Prep the Noodles: Soak the glass noodles in room-temperature water for 10 minutes until pliable. Drain well and set aside.
Cook the Seafood: Bring a small pan of water to a boil. Cook the squid and prawns just until opaque and pink (1-2 minutes). Remove the seafood and reserve the stock water.
Cook the Beef & Noodles: In a wok over medium-high heat, add the ground beef and a splash of the reserved seafood stock. Stir-fry until browned. Stir in 2 tsp of fish sauce. Add the drained glass noodles, tossing until they absorb the savory liquid. Remove from heat.
Make the Dressing: In a mortar and pestle, thoroughly crush the garlic, sugar, coriander stems, and Thai red chilies into a paste. Stir in 3 tbsp of fish sauce, lime juice, and chopped bird’s eye chilies.
Assemble:Pour the dressing over the warm beef and noodle mixture and toss well. Fold in the cooked squid, prawns, shallots, deseeded tomato, red cabbage, and coriander leaves.
Serve: Transfer to a serving platter, garnish generously with crushed roasted peanuts, and serve immediately.

Notes

Pro Tip: Always deseed your tomatoes for this salad. The watery center will dilute your carefully balanced dressing.
Flavor Hack: Cooking the beef and noodles in the leftover seafood stock is the secret to deeply infusing the dish with rich, savory flavor.
Spice Level: 2 tablespoons of bird’s eye chilies makes this authentically fiery. Reduce to 1-2 teaspoons for a milder heat.

Author: admin
Prep Time: 15 minutes
Cook Time: 15 minutes
Method: Boiling