Spicy Glass Noodle Salad / Yam Woon Sen

Preparation time: 8 minutes
Cooking time: 8 minutes

1 person	4 persons	Ingredients:
1 tablespoon	4 tablespoons	Each minced chicken and dried or fresh shrimps
40 g	120g	Mushrooms (straw or champignon) - cut into quarters
1 tablespoon	4 tablespoons	Roasted peanuts
20g	80g	Onions - sliced. 3 mm wide and 3 cm long
10g	40g	Shallots - sliced, 2 mm wide and 3 cm in diameter
1	4	Spring onion - chopped into 3 cm lengths
25g	100g	Tomatoes - sliced into 1/2 cm by 4 cm lengths
1 teaspoon	4 teaspoons	White sugar
1 tablespoon	4 tablespoons	Light Soy Sauce
1 tablespoon	4 tablespoons	Limejuice
30g	120g	Glass Noodles - soak in cold water for 15-20 minutes before use
3-9	12-36	Small fresh, whole red or green Chilies - mild to very spicy
		Lettuce leaves to serve

Method:

1. Put chicken, shrimps and mushrooms into hot water and cook until done, about one minute.
2. Drain and put into a salad bowl.
3. Mix in peanuts, onion, shallots, spring onions and tomatoes in the salad bowl.
4. Mix in sugar and soy sauce.
5. Pound chilies in a mortar with a pestle until broken, add to the salad bowl.
6. Stir in lime juice and mix all the ingredients together well.
7. Cook glass noodles in boiling hot water for about
8. seconds. (Thais would put the noodles first in a cup shaped strainer and boil them in the water). Strain and put into cold water for
9. seconds and strain again. Add the noodles to the salad bowl and mix under.
10. Arrange the salad on a bed of lettuce and serve.

For Vegetarians

Leave out meat and shrimps altogether