Yam Woon Sen (Thai Glass Noodle Salad)

Method

1. 1

   Soak the noodles

   Cover the glass noodles with warm water for 10 minutes, until pliable but still springy. Drain well, then cut into shorter lengths with kitchen scissors.

2. 2

   Mix the dressing

   Stir together the lime juice, fish sauce, sugar, garlic and chillies for 1 minute, until the sugar dissolves. Taste and adjust so the dressing is sharply sour, salty and lightly sweet.

3. 3

   Cook the pork

   Bring a saucepan of water to a simmer over medium heat. Add the pork mince and cook for 5 minutes, breaking it up, until no pink remains and it reaches 71°C. Drain, reserving 2 tbsp cooking liquid.

4. 4

   Cook the prawns

   Keep the water at a gentle simmer over medium heat. Add the prawns and cook for 2 to 3 minutes, until opaque and cooked through, then lift them out.

5. 5

   Cook the noodles

   Add the noodles to the simmering water and cook for 1 to 2 minutes, until soft but still springy. Drain.

6. 6

   Toss the salad

   Place the warm noodles, pork and prawns in a bowl. Toss with the dressing and reserved cooking liquid for 1 minute, until coated.

7. 7

   Add the vegetables

   Fold in the shallots, tomatoes, celery, spring onions and coriander for 1 minute, until evenly mixed.

8. 8

   Serve

   Serve straight away, while the noodles are still tender and the herbs fresh.

Tips

• Cut the drained noodles with kitchen scissors so they are easier to toss and eat.
• Break up the pork as it cooks for an even, tender texture.
• Keep the water at a gentle simmer when cooking the prawns and noodles.

Swaps

• Use chicken mince instead of pork mince.
• Use finely sliced mint in place of some or all of the coriander.
• If you prefer less heat, remove the chilli seeds before slicing.

Storing

Refrigerate leftovers in an airtight container and eat within 1 day; serve chilled or briefly warm the noodles gently.