Thai Glass Noodle Salad

Tested Recipe with Slight Adjustment Adapted from Madam Choong’s Noodle Secrets



75g shallot (sliced)

3 cloves garlic (chopped)

300g squid (cleaned and cut into rings)

200g prawn (shelled and deveined)

220g glass noodle

1 stalk coriander (chopped)

Sauce ingredients (mixed well):

6 red bird’s eye chillies (diced)

70ml lime juice

6 tsp sugar

1 tsp salt

2 tbsp Thai fish sauce


75g shallot (sliced and deep-fried)

70g dried shrimp (stir-fried till fragrant and chopped)

80g peanut (toasted, skinned and pounded)

Preparation Instructions:

  1. Rub prawns with a little salt and rinse. Cut into halves lengthwise and devein. Set aside.
  2. Soak glass noodle for 3 to 4 hours and drain thoroughly.
  3. Heat up some oil in a wok, saute shallot slices and chopped garlic till fragrant. Add in squid rings and prawns, stir-fry till cooked.
  4. Add in glass noodle and sauce ingredients, stir-fry evenly. Remove from heat and sprinkle chopped coriander over, mix evenly. Dish up and sprinkle garnishing over. Serve.

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