Name: Chang Pier noodle salad Yam" wun" sen
Yield: Serves 4
Cuisine: Thai
Ingredients: lettuce leaves and lime wedges, to serve; crispy shallots or crumbled rice cracker; 200 g pork mince or sliced pork fillet; 3 tsp caster sugar; 200 g cleaned and prepared squid, sliced; 6 garlic chives, or 2 spring onions, chopped; salt and pepper; vegetable oil; ½ tsp chilli flakes; 3 tbsp lime juice; handful of Thai basil leaves; 2 heads dried white fungus, soaked in cold water until soft and drained (optional); 2 small shallots, chopped; 2 birdseye chillies, deseeded and sliced; 3 cm piece fresh root ginger, peeled and chopped; 4 cloves garlic; fish sauce; 200 g bean thread/glass noodles

Preparation info

Serves
4

Difficulty
Medium

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

Pork and squid in a salad - who’d have thought it? It’s glorious. Crumbled puffed rice cake adds the crunch factor here. However, the devils are tricky to find, so I suggest sprinkling with some bought crispy shallot instead - scrunched prawn cracker is good too.

Ingredients

200 g bean thread/glass noodles
3 cm piece fresh root ginger, peeled and chopped

Asia
Thailand
Main course
Noodles
South East Asia

Method

Soak the noodles in warm water until soft - about 30 minutes - then drain. Pound together the ginger, garlic, shallots and chillies with a touch of salt to make a coarse paste. Heat 1 tbsp oil in a wok, toss in the pounded paste and stir-fry a little, then tip in the pork, season with

Become a Premium Member to access this recipe

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Chang Pier noodle salad Yam" wun" sen

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of