Glass Noodle Salad with Mixed Toppings (Yam Wun Sen Ruam Mit)

Name: Glass Noodle Salad with Mixed Toppings (Yam Wun Sen Ruam Mit)
Total time: 20 min
Yield: 2 people
Ingredients: 1.4 oz Glass noodles (dried); 6 count Shrimp; 3.5 oz Sliced pork; 3 count Red sausages or cheese sausages; 10 count Red Jinda chilies or bird's eye chilies; 3 count Shallots; 2 tbsp Fish sauce; 1 tbsp White sugar; 2 tbsp Tamarind paste (can substitute with lime)

Under 30 MinsHigh ProteinStovetopLunch • DinnerThai

Easy

20min

350kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A spicy and zesty Thai glass noodle salad packed with shrimp, sliced pork, and sausages, tossed in a signature savory dressing.

Glass Noodle Salad with Mixed Toppings is a highly popular Thai dish known for its vibrant flavors and variety of textures in every bite. This Yam Wun Sen recipe is designed to help you make the most of fresh and perishable ingredients in your fridge, such as red Jinda chilies and sausages. The highlight of this dish is the soft and chewy glass noodles that absorb the delicious dressing—a perfect blend of heat from bird's eye chilies, saltiness from fish sauce, and sweetness from white sugar. Additionally, adding fresh shrimp and sliced pork boosts both the nutritional value and the flavor. A key secret to making Glass Noodle Salad is to not overcook the noodles, ensuring the best texture when combined with the sauce. It's an easy-to-make, quick meal that provides a refreshing and appetizing taste, perfect for lunch or dinner.

Ingredients

40 g Glass noodles (dried) (approx. 1 small pack)
6 whole Shrimp
100 g Sliced pork (approx. 5-6 slices)
3 pcs Red sausages or cheese sausages
10 whole Red Jinda chilies or bird's eye chilies (to taste)
3 whole Shallots
2 tbsp Fish sauce
1 tbsp White sugar
2 tbsp Tamarind paste (can substitute with lime)

Instructions

1
Soak the glass noodles in water until soft, then cut into shorter segments and set aside.
2
Coarsely crush the red Jinda chilies or bird's eye chilies and place them in a mixing bowl.
3
Prepare the dressing in the bowl by mixing fish sauce, white sugar, and tamarind paste. Stir until the white sugar is completely dissolved.
4
Bring water to a boil. Blanch the shrimp, sliced pork, and red sausages until just cooked, then remove and set aside.
5
Blanch the glass noodles in the boiling water for about 30 seconds until transparent and soft. Drain well (do not overcook or they will become mushy).
6
Add the cooked glass noodles, shrimp, sliced pork, and red sausages into the dressing bowl.
7
Add sliced shallots, toss everything together gently, and serve.

Chef's Tips

•Blanch the glass noodles last to prevent them from clumping together.
•If you prefer it extra spicy, add some chili powder for more color and aroma.
•If you have cilantro or Chinese celery in the fridge, sprinkle them on top for extra fragrance.