A refreshing Thai glass noodle salad tossed with shrimp, ground chicken, and a zingy lime-chili dressing. This cold salad is a staple at Thai gatherings and perfectly balances spicy, sour, salty, and sweet flavors.
Ingredients
100g glass noodles (wun sen)
200g shrimp, peeled and deveined
150g ground chicken
3 tablespoons fish sauce
3 tablespoons fresh lime juice
1 tablespoon sugar
4 Thai bird eye chilies, minced
4 shallots, thinly sliced
2 stalks celery, sliced
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
2 tablespoons roasted peanuts, crushed
Instructions
1Soak the glass noodles in hot water for five minutes until soft and translucent, then drain, rinse with cold water, and cut them into manageable lengths with scissors.
2Poach the shrimp and ground chicken separately in simmering water until just cooked through, then drain and let them cool to room temperature.
3Prepare the dressing by combining fish sauce, lime juice, sugar, and minced chilies in a bowl, stirring until the sugar dissolves and the flavors are bright and balanced.
4Toss the cooled glass noodles, shrimp, and ground chicken with the dressing in a large bowl, making sure everything is evenly coated with the zingy sauce.
5Add the sliced shallots, celery, cilantro, and mint leaves, toss one final time, then transfer to a serving plate and garnish with crushed roasted peanuts.
Did You Know?
Yam wun sen is one of the most popular yam salads in Thailand, and Thai people consider the proper balance of its four flavors — sour, salty, sweet, and spicy — to be a test of cooking skill.