Yum Glass Noodle Thai (Print Version)

# Ingredients:

→ Main Parts

01 - 4-5 peeled prawns, deveined
02 - 80g of glassy noodles
03 - 1/2 small, thinly sliced red onion
04 - Fish sauce to season the protein
05 - 100g lean ground chicken or any protein you like
06 - About 1 stalk or 2 of fresh cilantro, roughly chopped
07 - 1 small squid, cleaned and cut into rings

→ Sauce Mix

08 - 1 tbsp of palm sugar
09 - 1-2 Thai bird chilies (adjust spice as needed)
10 - A tablespoon of fish sauce
11 - 1-2 cilantro roots, cleaned (optional)
12 - 1 tbsp dried shrimp, soak in hot water to soften
13 - 2 cloves of garlic, not peeled
14 - 1 tbsp lime juice squeezed fresh

# Instructions:

01 - Take the shrimp you soaked in hot water (soak about 5 minutes first) and throw them into a food processor or mortar. Add the lime juice, garlic, fish sauce, palm sugar, chilies, and cilantro roots if you've got them. Crush or blend it till you’ve got a fragrant, chunky sauce. Keep it aside for now.
02 - Fill a 24cm pan with about 300ml water and heat until it boils. Toss in your raw ground chicken and a bit of fish sauce. Stir often to break apart the meat chunks. Cook until there's no more pink, about 2-3 minutes. Scoop it out with a slotted spoon and into a big mixing bowl, but leave the water in the pan.
03 - Keep the same water boiling from before. Drop in the prepared squid rings and prawns. Cook just until your shrimp turn pink and the squid turns white and firm, maybe 1-2 minutes max. Don't overdo it or everything'll get chewy. Move it all into the same bowl as the chicken.
04 - Using the same pan of water, toss in those glass noodles. Loosen them up gently with a spatula as they cook. They’ll soak in most of the water and end up clear—this only takes a couple of minutes. Once they’re done to your liking, drain the noodles and add them to the bowl with the meat and seafood.
05 - Pour the sauce you made over the warm noodles, chicken, and seafood. Mix it all up so everything’s coated. Add your sliced onion and cilantro partway through, then keep tossing until all the flavors are spread evenly. The warm noodles will slightly soften the onion but leave it crunchy.
06 - Scoop the noodle mixture into a big dish or onto separate plates. Add some extra cilantro on top if you’re into it. Best eaten warm right after making, but it’s still great when cooled.

# Notes:

01 - This zesty Thai noodle dish has the perfect mix of tangy, sweet, salty, and spicy to wake up your taste buds.
02 - Don’t skip the dried shrimp if you want that authentic salty umami kick.
03 - The broth left behind is full of flavor and soaks into the noodles during cooking.
04 - Adjust the heat level by adding more or fewer chilies to the sauce.

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