Locally known as Yum Woon Sen in Thailand, this signature glass noodle salad is healthy, crunchy and full of flavor - and quintessentially Thai. Glass noodles, also known as cellophane noodles, mung bean noodles or tang hoon, is a type of Asian noodles made of mung beans. Unlike rice noodles, glass noodles are springy in texture, smooth and almost transparent when cooked.
In this recipe, the springy glass noodles soak up the tart, spicy, sweet and salty flavors well, and the fresh vegetables give the dish a fresh and crunchy texture - best served as a side or add grilled prawns for a complete meal.
This recipe serves 6 people. Prep time 20 minutes, ready in 5 minutes.
4 bunches glass noodles
1 cup french beans, thinly sliced
1 large carrot, grated
1 large red onion, thinly sliced
1 stalk celery, thinly sliced
1 cup cherry tomatoes, halved
1 cup enoki mushroom
2 stalks spring onion, chopped
2 stalks coriander, chopped
3-4 chili padi, chopped
4 garlic, chopped
3 lime, juiced
2 tablespoon fish sauce
1 teaspoon sesame seed oil
1 tablespoon chili flakes
Salt & pepper to taste
1. In a mixing bowl, soak the glass noodles in boiling hot water for 20 minutes. Drain and set aside.
2. In a pan, heat up olive oil and fry the garlic until golden brown.
3. Stir fry mushrooms and 1 tablespoon of fish sauce until half cooked.
4. Mix in the noodles quickly and turn off the heat after 2-3 minutes. Make sure not to overcook the noodles or it will be soggy.
5. In a large serving bowl, mix in the noodles with the fresh ingredients and sauces.
6. Sprinkle with chopped peanuts and serve warm or cold.
ALY'S COOKING TIPS
1. You can use a variety of vegetables for this dish - a good rule is to make it as colorful as possible for a balanced taste and texture.
2. This dish can be kept fresh in the fridge for up to a week, and is best served cold.