Glass noodle salad Yam Wun Sen

Ingredients for 4 servings:

• 200 g glass noodles
• 250 g prawns, cooked, cleaned and ready to cook or minced meat
• 1 tbsp peanut oil
• 3 tbsp instant broth
• ¼ cucumber(s), cut into strips
• 1 tomato(s) or 5 cherry tomatoes
• 4 onions, red or 5 spring onions
• 3 garlic cloves
• 3 red chili peppers, chopped
• 2 sprigs of celery
• 2 stalks of coriander
• 4 tbsp peanuts, unsalted, ground
• possibly carrot(s) or lettuce or bean sprouts
• 4 tbsp lemon or lime juice
• 4 tbsp fish sauce
• 1 tbsp vinegar
• 2 tbsp palm sugar or brown sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Soak the glass noodles (approx. 5-8 cm long) in cold water for about 15 minutes, then pour boiling water over them to prevent them from sticking. Let them stand for about 10 minutes. Chop the onions, coriander, and celery, deseed the chilies and slice them into fine rings. Cut the tomatoes into eighths, and finely slice the cucumber and, if using, carrots or lettuce. Briefly pour boiling water over the cleaned, pre-cooked shrimp, then heat them in a pan and drain in a colander, or briefly fry the minced meat in a little oil or broth. Mix all ingredients together in a bowl and drizzle with the sweet and sour dressing. Mix again. Serve on 4 plates and garnish with the ground peanuts, chopped coriander, red onion rings, and, if desired, bean sprouts. If you want to give your guests an extra kick, you can sprinkle the noodle and vegetable salad with extra chilies or a little red chili powder at the end. This makes the “Yam Wun Sen” as spicy as the original one eaten in good Thai garden restaurants or in Thai street food stalls.