Thai cuisine · Salads & Mezze

Yam Woon Sen Talay

Warm glass noodle salad with shrimp and squid, celery and a hot lime dressing.

Ingredients · for 4 servings

• 150 g glass noodles
• 250 g shrimp, peeled
• 250 g squid tubes
• 3 stalks celery
• 1 red onion
• 3 red chilies
• 4 cloves garlic
• 4 tbsp lime juice
• 2.5 tbsp fish sauce
• 2 tsp palm sugar
• 100 g cherry tomatoes
• 1/2 bunch cilantro

Instructions

1. Soak the glass noodles in hot water for 8 min, drain, rinse with cold water, and cut through twice with scissors so they mix easily later.
2. Cut the squid tubes into 1 cm wide rings; finely chop the garlic and chilies, shave the red onion into thin rings, and slice the celery on the diagonal.
3. Bring plenty of salted water to a boil, cook the shrimp for 2 min and the squid rings for only 60–90 sec until just opaque, then drain immediately – longer makes them tough.
4. Stir the lime juice, fish sauce, palm sugar, garlic and chili together in a large bowl until the sugar has dissolved.
5. Toss the still-warm seafood with the glass noodles, celery, onion rings and halved cherry tomatoes in the dressing and let sit for 5 min.
6. Sprinkle with roughly torn cilantro and serve warm on a flat platter.