Thai glass noodles salad with chicken (Yum Woon Sen)

Step 1

Add water to a boil in a stock pot. Add the chicken to the boiling water and cook for 10 minutes. Skim the foam if necessary. Remove the chicken to a platter and let it rest at room temperature before slicing it into bite-size pieces. DO NOT discard the water yet. The cooking water will be used to add to the salad and soak the noodles next.

Step 2

Use the same (mini-stock) water to soak the rice vermicelli noodles for 4-5 minutes or until soft. Use a large heatproof bowl for soaking the noodles. Once the noodles are soft, rinse with cold water. Cut the long noodles with a kitchen scissor to about 5-6 inches. Add the softened noodles to a large bowl, and set aside to be mixed with the rest of the ingredients.

Step 3

This step is optional, but use the same water to soak the dried shrimp. Soak them for only a few minutes, 5 minutes or so, just until the shrimp can hydrate back a tiny bit. If not soaked, the dried shrimp will be on the chewy side. If the texture doesn't bother you, there is no need to soak. I've done both and loved each method. (: The tiny shrimp are amazing as a low-fat protein snack!

Step 4

Next, cook the ground meat. You can do this step while waiting for the water to boil to speed up cooking time. Add a tablespoon of oil to a skillet at high heat. Stir fry the ground meat for about 4-5 minutes or until the meat is browned. Add 2 teaspoons of fish sauce to the meat, stir, and turn the heat off. Remove from the pan and let cool.

Step 5

Chop all the vegetables and herbs, then add all the ingredients to a large mixing bowl with glass noodles.  Use salad spoons or forks and stir well. Add the lime juice, fish sauce, sugar, and chili flakes. Add more lime juice or fish sauce as desired. That’s it! Enjoy!