Yam woon sen, Thailand's refreshing glass noodle salad, brings together chicken and shrimp with a sweet-sour-spicy dressing tossed through the noodles. In this version the chicken and shrimp are quick-cooked in a pressure cooker, getting the dish to the table much faster than the traditional method.
Soak the glass noodles in boiling water for 8 minutes until softened, then drain.
Put the chicken mince and shrimp in the pressure cooker with a little water and close the lid; cook for 3 minutes once it reaches pressure, then turn off the heat and release the pressure right away.
Mix the fish sauce, lime juice, sugar, crushed garlic and chopped chilli together to make the dressing.
Toss the glass noodles, cooked chicken and shrimp, tomatoes and red onion with the dressing, then top with coriander and crushed peanuts to serve.
Remove the chilli seeds and the heat drops noticeably; chop them in with the seeds if you want it properly spicy. Allergens: contains fish (fish sauce), shellfish (shrimp), tree nuts (peanut).
If you cannot find shrimp, you can make this with chicken alone; in that case, add just 1 extra minute to the pressure-cooking time.
Admin DadaGastro · verified in test kitchenKarides yerine tamamen tavuk kıyma kullanırsam düdüklü tencerede pişirme süresini editör notundaki gibi 1 dakika mı uzatmalıyım, yoksa hiç değiştirmeden mi bırakmalıyım? Ayrıca balık sosu yerine soya sosu kullanmak tadı çok mu değiştirir?
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