Glass noodle salad, also known as "Yum Woon Sen" in Thai cuisine, is a light and refreshing dish perfect for warm weather or as a side dish to accompany a larger meal. Here's a simple recipe:
Ingredients: – 100g dried glass noodles (also called cellophane noodles or bean thread noodles) – 1 carrot, julienned – 1 cucumber, julienned – 1 bell pepper (red, yellow, or green), thinly sliced
– 2-3 spring onions, thinly sliced – 1/4 cup fresh cilantro leaves, chopped – 1/4 cup fresh mint leaves, chopped – 1/4 cup roasted peanuts, chopped (optional, for garnish)
– 3 tablespoons lime juice – 2 tablespoons fish sauce (or soy sauce for a vegetarian option) – 1 tablespoon sugar – 1-2 cloves garlic, minced – 1-2 Thai bird's eye chilies, finely chopped (adjust to taste) – 1 tablespoon vegetable oil
Bring a pot of water to a boil. Add the dried glass noodles and cook according to the package instructions, usually about 5-7 minutes, or until they are soft and translucent. Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
In a small bowl, whisk together the lime juice, fish sauce (or soy sauce), sugar, minced garlic, chopped chili peppers, and vegetable oil to make the dressing.
Adjust the seasoning to taste, adding more lime juice, fish sauce, sugar, or chili peppers as needed.
In a large mixing bowl, combine the cooked glass noodles, julienned carrot, julienned cucumber, sliced bell pepper, sliced spring onions, chopped cilantro, and chopped mint leaves.