28min 4 ppl
Yum Woon Sen Talay (Seafood Glass Noodle Salad)
29 minutes
4 people
Easy≤30 min & ≤6 steps
29 min · 6 steps
Easy: ≤30 min and ≤6 steps
260 kcalper person
Protein 26g
Carbs 28g
Fats 5g
About this dish
Glass noodles tossed warm with prawns and squid, celery, cherry tomatoes and a hot-sour-savoury lime dressing — Thailand's classic seafood noodle salad.
Allergy Info
Fish, Crustaceans, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Shallotsthinly sliced3
- Spring onionssliced2
- Celery stalksthinly sliced2
- Cherry tomatoeshalved100 g
- Bird's Eye Chilliesfinely sliced2
- Garlic clovesfinely chopped2
- Coriandersmall bunch, roughly chopped1
- Lime juice3 tbsp
Fish & Seafood
- Raw King Prawnspeeled and deveined200 g
- Squidcleaned and sliced into rings150 g
Dried Goods
- Glass noodles150 g
- Palm sugar1 tsp
Oils & Condiments
- Fish sauce3 tbsp
Utensils
- Large saucepan
- Mixing bowl
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Soak the glass noodles in hot water for 8 minutes until soft, then drain, blanch in boiling water for 1 minute and drain again.
Approx. 9 minutes
2
Thinly slice the shallots, spring onions, celery and chillies; finely chop the garlic and coriander; halve the cherry tomatoes.
Approx. 8 minutes
3
Bring a saucepan of water to the boil and blanch the prawns and squid for 4 minutes, until the prawns are pink and opaque and reach 63°C on a meat thermometer and the squid is just tender, then drain.
Approx. 4 minutes
4
Whisk together the lime juice, fish sauce, palm sugar and garlic in a large mixing bowl to make the dressing.
Approx. 3 minutes
5
Add the noodles, warm prawns and squid, celery, cherry tomatoes, shallots and chillies to the bowl and toss well to coat.
Approx. 3 minutes
6
Scatter over the spring onions and coriander and serve immediately while still warm.
Approx. 2 minutes
