I make this Thai noodle salad a lot of times when the knitting group get together. It was the first time I'd ever heard the word "Glass Noodle Salad" when one of our knitting guest called it. She said her husband and herself often order this dish when they go to a Thai restaurant. It is quite appropriate name for it since the noodle is as clear as glass!
I love the flavor combinations of the noodle, fish sauce, lime juice and the hot chili peppers. I also really enjoy the freshness and the crunchiness texture of the sweet onion.
This Thai noodle salad is know as "Yum Woon Sen" in Thai. You can buy it on the street of Bangkok everywhere or you can find it in almost every restaurant. You can choose whether to add meat of choice or no meat at all.
This dish is very easy to make at home when you feel craving for something spicy and sour with a touch of saltiness.
Here is the recipe for Thai Noodle Salad;
1. 1 pieces of chicken breast
2. 1 Tablespoon soy sauce
3. 2 Tbs olive oil
4. 4 little bundles of Vermicelli (bean thread) noodle (each one weigh about 1. 5 oz)
3. 1 small sweet onion, halved and thinly sliced
4. about a 1/2 cup of mixed chopped scallion and cilantro
5. 1/4 cup Fish sauce
6. 1/4 cup lime juice
6. 3 fresh red hot chili, cut into tiny pieces
Rinse and pad dry chicken breast. Cut it into small pieces and ground it up in a food processor (You can also chop it with a knife on a chopping block, if preferred).
Heat olive oil in a frying pan, add ground chicken breast and cook it thoroughly. Add soy sauce, stir and set aside to let it cool down.
Heat water in a medium pot to a boil, quickly add all the noodle in the boiling water. Cook until all noodle turn clear be careful not to overcook. Watch it carefully because it cooks pretty fast. Don't walk away and keep on checking. The noodle should be soft and elastic. Drain the noodle and run cold water through it. Let it drain out an excess water. Press the noodle gently with your palm to get more water out. Transfer noodle in to a large mixing bowl and cut it with a knife or a scissor to form shorter pieces (you'll find this noodle can be really long).
Add ground chicken and the rest of the ingredients in to the noodle and mix them together gently. Taste it to see if you need any more fish sauce (saltiness) or lime juice. I tasted and adjusted my salad about 4 times before I got it right. Serve with Chopped lettuce and sliced tomato if preferred. Reserve extra hot chili for those who want more.
I think that's all I did to my Thai glass noodle salad. Some people put roasted whole peanut and chopped garlic in it. I guess you can add just about anything you like.
Good luck and enjoy!
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