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Soak the noodles in warm water for 10 to 15 minutes until tender. Drain and cut into shorter pieces with kitchen scissors.
Cook the egg whites (optional):
If using shrimp, chicken, or pork, cook it in a skillet over medium heat until fully cooked. Let cool slightly.
Make the dressing:
In a small bowl, whisk together the fish sauce, lime juice, palm sugar, chilies, and garlic until the sugar dissolves. Adjust the balance of salty, sweet, and tangy flavors to your liking.
Assemble the salad:
In a large bowl, combine the soft noodles, cooked egg whites (if using), carrots, bell peppers, red onion, cilantro, and mint. Toss with dressing:
Pour the dressing over the salad and toss gently, ensuring everything is well coated.
Garnish and serve:
Sprinkle with roasted peanuts or cashews for extra crunch. Serve immediately as a light meal or with other dishes.
Conclusion
Zingy Thai Glass Noodle Salad is a perfect balance of textures and flavors, offering a tangy, tangy, and refreshing experience. It's quick to prepare, versatile with protein, and ideal for warm weather or as a unique addition to any table. Enjoy the taste of Thailand at home!
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