Spicy Glass Noodle Salad Recipe (Yum Woon Sen) | Thai Girl in the Kitchen

glass noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice vermicelli

Zucchini noodles are lower in carbs and calories.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein option.

scallops

🥗Healthier: mushrooms

💰Cheaper: surimi

Mushrooms provide a savory flavor and texture.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salted water

Soy sauce is a lower-sodium alternative.

Soak glass noodles in room temperature water for about 10 minutes.

Slice half an onion.

Cut tomato into wedges or halves depending on size.

Chop cilantro, celery leaves, and spring onion into one-inch pieces.

Roughly mash fresh chili.

Shave palm sugar thinly for easier dissolving.

Drain water from glass noodles and place in a pot with enough water to cook shrimp, squid, and noodles.

Wait until the water boils.

In a mixing bowl, combine 2 tbsp palm sugar, 4 tbsp fish sauce, and 6 tbsp lime juice; stir until sugar melts.

Add chili to the mixture, adjusting to taste, and optionally add Sriracha.

Once the water boils, cook shrimp and squid for about 1 minute, then remove.

Cook glass noodles for about half a minute, stirring continuously, then rinse and add new water for about 3-4 tbsp.

Add ground pork to the pot and cook until completely cooked, stirring continuously.

Combine all ingredients in the mixing bowl and toss together.

Serve with cool, crunchy vegetables like lettuce and cucumber.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens