Yam Woon Sen- Thai Glass Noodle Salad |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 3 |
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One of my favorite salads...easy to make and very healthy too Ingredients:
2 tbsp vegetable oil |
2 cloves garlic, minced |
1/8 pound of shrimp, minced (substitute w/ soy bean protein and mushrooms for vegetarian option) |
1/8 pound of chicken, minced (substitute w/ soy bean protein and mushrooms for vegetarian option) |
1 tbsp soy sauce or fish sauce |
1/4 cup water |
2 cups of glass noodles, boiled and drained |
handful cilantro, chopped |
2 shallots, sliced |
2 stalks of lemongrass (white part only), finely sliced |
handful spring onions |
3 tbsp roasted peanuts |
pinch of salt |
dressing |
pinch of salt |
2 tbsp chopped thai chilies |
1/4 tablespoon palm sugar |
4 tbsp lime juice |
3 tbsp fish sauce (or soy sauce and fermented soy bean paste for vegetarian option) |
Directions:
1. Heat oil in a medium sauté pan, add garlic, and fry until fragrant.
2. Add minced chicken, fish sauce and shrimp and stir occasionally until cooked, about 2 minutes, to the same oil.
3. Add water and soy sauce to taste.
4. Remove from heat.
5. Mix the rest of the ingredients to the cooked chicken in a mixing bowl.
6. Make dressing by pounding all the ingredients in pestle and mortar or put them in a food chopper/processor. Pour dressing on top of the chicken and noodles mixture and mix well.
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