Yum Woon Sen Talay (Seafood Glass Noodle Salad)
Thai · 30 min · Beans · vegetarian, vegan, dairy-free
328 cal
24g protein
40g carbs
8g fat
per serving · estimated
Ingredients
- 4 oz glass noodles (mung bean)
- 8 oz raw shrimp, peeled
- 6 oz squid, cleaned and sliced
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 2 Thai bird chilies, minced
- 2 stalks celery, sliced
- 2 shallots, sliced
- 1/4 cup cilantro, chopped
Method
- Soak the glass noodles in warm water 10 minutes, then boil 2 minutes until translucent, drain, and rinse cold.
- Poach the shrimp and squid in simmering water for 2 minutes until just opaque, then drain.
- Whisk lime juice, fish sauce, palm sugar, and chilies into a dressing until the sugar dissolves.
- In a large bowl, combine the noodles, seafood, celery, and shallots.
- Pour the dressing over, toss well, and finish with cilantro; serve at room temperature.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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