Thai Glass Noodle Salad

Thai Glass Noodle Salad with Shrimp & Chicken

Serves 3–4

Ingredients

Noodles & protein

• 6 oz (170 g) mung bean glass noodles
• 8 oz chicken breast, thinly sliced
• 8–10 large shrimp, peeled and deveined

Salad

• 2 small shallots, thinly sliced
• 3 green onions, cut into 1-inch pieces
• ¼ cup roasted peanuts, roughly chopped
• 1–2 Thai red chilies, finely chopped

Dressing

• 3 tbsp fresh lime juice
• 2½ tbsp fish sauce
• 1½ tbsp palm sugar or brown sugar
• 1 tbsp neutral oil
• 1 small garlic clove, finely minced
• ½–1 tsp chili flakes or additional fresh Thai chili

Directions

1. Make the dressing.
Whisk together the lime juice, fish sauce, sugar, oil, garlic and chili until the sugar dissolves. It should taste bright, salty, sweet and spicy.

2. Prepare the noodles.
Soak the glass noodles in room-temperature water for about 10 minutes, until pliable. Drain.

Cook in boiling water for 1–2 minutes, just until transparent and tender. Drain well. If they’re extremely long, give them a couple of cuts with kitchen scissors.

3. Cook the chicken.
Poach the sliced chicken in gently simmering water for about 2–3 minutes, until just cooked through. Remove.

4. Cook the shrimp.
In the same water, poach the shrimp for about 1½–2 minutes, until pink and just cooked through.

5. Toss it together.
While the noodles, chicken and shrimp are still slightly warm, combine them with the shallots and about ¾ of the dressing. Toss thoroughly.

Add the green onions and most of the peanuts. Toss again.

Let everything sit for 5 minutes so the noodles absorb the dressing. Taste and add the remaining dressing as needed.

Finish with the remaining peanuts and a little extra fresh chili.

The key

Don’t drown this in dressing.