Seafood Glass Noodle Salad (Yum Woon Sen Talay)

Name: Seafood Glass Noodle Salad (Yum Woon Sen Talay)
Total time: 2700 s
Yield: Serves 3-4 servings
Ingredients: 10 medium shrimp (peeled and deveined); 3 squid tubes (sliced into rings); 1 medium pack fresh glass noodles; 1 1/4 cups water (300 ml) for boiling; 7 oz ground pork (200 grams); 3 1/2 tablespoons broth (50 ml) for cooking pork; 1 stalk celery (cut into 2-inch pieces); 1 onion (sliced into rings); 1 tomato (sliced into rings); 6 red Thai chilies (coarsely pounded); 5 tablespoons lime juice; 3 tablespoons granulated sugar; 4 tablespoons fish sauce; 2 tablespoons pickled garlic juice

Pakpraew @Pakpraew

A light meal option for weight management.

Pakpraew @Pakpraew

A light meal option for weight management.

Saved

Ingredients

45 minutes

Serves 3-4 servings

10medium shrimp (peeled and deveined)
3squid tubes (sliced into rings)
1medium pack fresh glass noodles
1 1/4 cupswater (300 ml) for boiling
7 ozground pork (200 grams)
3 1/2 tablespoonsbroth (50 ml) for cooking pork
1 stalkcelery (cut into 2-inch pieces)
1onion (sliced into rings)
1tomato (sliced into rings)
6red Thai chilies (coarsely pounded)
5 tablespoonslime juice
3 tablespoonsgranulated sugar
4 tablespoonsfish sauce
2 tablespoonspickled garlic juice

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Steps

45 minutes

1

Cook the ground pork with the broth until fully cooked, then set aside.
2

Boil the shrimp, squid, and glass noodles until just cooked, then set aside.
3

Season with chilies, sugar, fish sauce, lime juice, and pickled garlic juice to taste.
4

Add the shrimp, squid, glass noodles, ground pork, onion, celery, and tomato. Toss everything together until well combined. Serve on a plate and enjoy.