Zesty Thai Seafood & Glass Noodle Salad (Yum Talay)

Soak the glass noodles in hot water for 5 minutes, or until softened. Drain well and set aside.

Bring a pot of water to a boil. Add the shrimp and squid, cooking for 1-2 minutes until just cooked through. Do not overcook. Drain immediately and transfer to an ice bath to stop the cooking process, then drain again.

In a large bowl, whisk together the fish sauce, fresh lime juice, palm sugar, minced garlic, and sliced Thai chilies until the sugar is dissolved. This is your dressing.

Add the drained glass noodles, cooked shrimp, squid, halved cherry tomatoes, and thinly sliced red onion to the bowl with the dressing.

Toss all ingredients gently to combine, ensuring the seafood and noodles are evenly coated with the spicy dressing.

Stir in the fresh chopped cilantro just before serving. Serve immediately for the best flavor and texture.