Traditional Glass Noodle Salad
Relive the flavors of nostalgia with our “Traditional Glass Noodle Salad”, featuring a vibrant red dressing sparkling from fragrant roasted chili oil. Made with premium mung bean glass noodles, blanched until translucent and chewy, it’s tossed with sautéed minced pork in a savory sauce, crispy fried dried shrimp, and freshly roasted peanuts, offering a balanced blend of sour, spicy, salty, and sweet flavors. Finished with the refreshing aroma of real lime and Thai coriander, this dish combines boldness and savory delights in one plate.
- Difficulty level: Medium
- 60 minutes
Ingredient
- Main ingredients:
- Dried glass noodles: 80 grams (soak in water until soft, then blanch)
- Ground pork: 100 grams (sautéed until tender)
- High-quality dried shrimp: 2 tablespoons (fry until crispy)
- Roasted peanuts: 2 tablespoons
- Sliced Thai shallots: 4-5 heads
- Green onions and celery: Cut them into pieces.
- Ingredients for the "Sparkling Red" Salad Dressing:
- Crushed red chili peppers: 1-2 tablespoons (to taste)
- Nam Prik Pao (Golden Label chili paste, high oil content): 1 tablespoon
- Real lemon juice: 3 tablespoons
- Good quality fish sauce: 2.5 tablespoons
- Sugar or syrup: 1 tablespoon
- Roasted red chili oil: 1 teaspoon
Detailed instructions
1. Preparing the Salad Dressing
- Sauté the minced pork: Put the minced pork in a pot, add a little clean water, and sauté until cooked (don’t let it dry out too much. The pork broth can be saved to add to the salad for a richer flavor).
- Preparing the Noodles: Blanch the glass noodles in boiling water until translucent. Then drain and set aside. (Tip: Don’t leave them for too long, or they will stick together. Prepare the dressing immediately.)
- In a mixing bowl, combine fish sauce, lime juice, and sugar.
- Add the crushed red chilies and chili paste. Mix well until the red oil floats to the surface.
- Add the roasted red chili oil at the end to create a glossy, shimmering effect when exposed to light.
- Add the minced pork with its cooking liquid to the bowl of dressing, followed by the blanched glass noodles.
- Quickly mix to allow the glass noodles to absorb the red dressing.
- Add the shallots, cherry tomatoes, fried dried shrimp, and half of the roasted peanuts.
- Finish with… 4. Serving (The Presentation) Pour the glass noodle salad into a ceramic bowl with a modern Thai pattern. Garnish with the remaining fried dried shrimp and peanuts. Place coriander sprigs and fresh paprika around the side of the plate as shown in the picture to add a professional touch.
Delicious Tips (Pro-Tips)
The “sparkling” red color comes from the quality of the chili paste and chili oil. For an extra shine, blanch the glass noodles until just cooked, then immediately toss them with the dressing while they’re still hot. The noodles will expand and absorb the dressing, making them look plump and beautifully glossy.
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THE PLANTATION LAMPANG
22 Suan Pa Hansa Road, Wang Phrao Subdistrict, Ko Kha District, Lampang Province 52100
Contact number : 0-5421-7443
Email : support@suanpar.com
