THAI GLASS NOODLE SALAD RECIPE
Experience a flavour explosion with this vibrant and refreshing Spicy Glass Noodle Salad with Seafood (Yum Woon Sen Talay)! This beloved Thai dish perfectly balances the four key flavours: spicy, sour, salty, and sweet. Featuring chewy glass noodles, succulent seafood, and a medley of fresh herbs and vegetables, it’s a light yet satisfying meal perfect for lunch, dinner, or a summer gathering.
Ingredients (for 2-3 people)
- 80g Glass Noodles (Mung Bean Vermicelli), dry weight
- 150g Shrimp, peeled and deveined
- 100g Squid, cleaned, scored, and cut into bite-sized pieces
- For the Dressing:
- 3-4 tbsp Fresh Lime Juice
- 2-3 tbsp Fish Sauce (Nam Pla)
- 1-2 tbsp Palm Sugar (or granulated sugar), finely chopped or paste
- 2-8 Thai Bird’s Eye Chillies (Prik Kee Noo), finely chopped (adjust to your spice level)
- 2-3 cloves Garlic, finely minced
- For the Salad:
- 1/4 cup Shallots or Red Onion, thinly sliced
- 1/2 cup Cherry Tomatoes, halved
- 1/4 cup Chinese Celery (Kuen Chai), cut into 1-inch pieces (or regular celery, thinly sliced)
- 1/4 cup Fresh Coriander (Cilantro), roughly chopped
- 1/4 cup Spring Onions (Scallions), cut into 1-inch pieces
- Optional: 1 tbsp Dried Shrimp, pounded, and 2 tbsp Roasted Peanuts, roughly chopped
Method
- Prepare Noodles and Seafood:
- Soak the glass noodles in room temperature water for 5-7 minutes until softened. Then, cook them in boiling water for about 1-2 minutes until translucent and cooked through. Drain, rinse with cold water to stop the cooking, and set aside.
- In a separate pot of boiling water, blanch the shrimp and squid for 1-2 minutes, or until just cooked. Do not overcook. Drain and set aside.
- Make the Dressing: In a large mixing bowl, combine the fresh lime juice, fish sauce, and palm sugar. Stir well until the sugar is completely dissolved. Add the minced garlic and chopped chillies and stir again.
- Taste and Adjust Dressing: Taste the dressing. It should be powerfully flavoured – primarily sour and spicy, followed by salty and a hint of sweetness. Adjust the flavours now before adding the other ingredients.
- Combine the Salad: To the bowl with the dressing, add the cooked glass noodles, the blanched shrimp and squid, shallots/red onion, cherry tomatoes, Chinese celery, coriander, and spring onions. If using, add the pounded dried shrimp and roasted peanuts as well.
- Toss and Serve: Gently but thoroughly toss everything together until all the ingredients are well-coated with the dressing. The key is to mix while the noodles and seafood are still slightly warm so they can absorb the flavours better.
- Serve Immediately: Transfer the Yum Woon Sen Talay to a serving platter. Garnish with a little extra coriander if desired. Serve immediately.
THAI SHALLOTS (HOM DAENG)
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THAI CORIANDER (PAK CHEE THAI )
£2.50
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Note
- Serve Immediately: It’s crucial to serve this salad right after tossing, as the glass noodles will continue to absorb the dressing and can become soggy if left to sit for too long.
- Balance of Flavours: Thai salads are all about the perfect balance. Don’t be afraid to taste and adjust the dressing until it’s just right for you.
- Variations: If you don’t have seafood, this salad is also delicious with minced pork (Yum Woon Sen Moo Sub). For a vegetarian version, omit the seafood and dried shrimp, use soy sauce instead of fish sauce, and add fried tofu or more vegetables.
