Baipai Thai Cooking School’s Glass Noodle Salad with Shrimp

Submitted by Liz Novak on Sun, 10/26/2014 - 17:20

This was by far my favorite recipe from the Thailand adventure I took with my mom. It has each of the four major tastes of Thai cooking: sweet, sour, spice, and salt.



This was Poo, our awesome chef!





My mom was worried whenever we were learning to do something with oil (note, you don't need oil for this recipe though!):





Ingredients (per serving):

  • 2 oz glass noodles, soaked in water for 15 mins
  • 1 oz pork, minced
  • 2 prawns
  • 3 tablespoons chicken stock
  • 1 oz fungus mushrooms, cut into bite size pieces
  • 1 piece of celery cut into 1 inch slices
  • 1 spring onion cut into 1 inch slices
  • 1 teaspoon of thinly sliced shallot
  • 2 small hot Thai chilies finely chopped
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar

What to do:

  1. Make the dressing by mixing the chilies, lime juice, fish sauce, and sugar together in a salad bowl and set aside.
  2. Add the stock and minced pork to a saucepan. Stir over medium heat until cooked and then set aside.
  3. Quickly boil the noodles and mushrooms together for about 30 seconds. Do not over boil the noodles. I learned this the hard way recreating this salad at home, and the noodles were rubbery. Drain the noodles well after blanching.
  4. Boil the shrimp. Make sure your water is actually at a boil for this (not just a simmer). The hotter temperature will seal in the juice of the prawns.
  5. Add all the ingredients to the salad bowl and toss.



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