Thai Glass Noodle Salad {Yum Woon Sen/Yam Wun Sen}

This is a spicy and tangy Thai Glass Noodles Salad or Yum Woon Sen. In many Thai restaurants; they often have squid and pork in the salad. However, I have opted for some scallops and ground chicken for this recipe. This salad is best served immediately because of the acidity in the dressing.




Thai Glass Noodle Salad {Yum Woon Sen/Yam Wun Sen}

Ingredients

100 g Dried Glass Noodles, soaked
10 to 12 Medium Sized Shrimps, peeled
6 Large Scallops
1/2 Minced Chicken or Pork
6 Pcs Cloud Ear Fungus, soaked & tear into smaller pieces
1 Tomato,halved, seeded & quartered
2 stalk Chinese Celery, chopped
2 Scallions, cut into 1 inch segments
A Small Handful of Coriander, chopped
1/2 Yellow Onion, sliced
3 Tbsp Dried Shrimps (Deep-fried)

Salad Dressing
2 tsp Palm Sugar
4 Tbsp of Lime Juice
4 Tbsp of Fish Sauce
2 Cloves Garlic, finely chopped
10 Thai Bird's Eye Chilies, finely chopped


Method

Cook the glass noodles, cloud ear fungus, shrimps, scallops and minced chicken separately and place in a bowl of cold water. Then drain well and set aside.

In a small mixing bowl, combine the palm sugar, lime juice, fish sauce, garlic, chilies, and mix well.

To serve, place 1/2 portions of the glass noodles, cloud ear fungus, tomato, Chinese celery, coriander, scallions, onion and about 3 to 4 tablespoons of the salad dressing. Toss and mix well. Then transfer the salad onto a serving dish. Sprinkle some fried dried shrimps and garnish with some coriander and celery. Serve immediately.

Serve 3 to 4