Gun Chiang Glass Noodle Salad – Sweet and Spicy Salad with Thai Sausage
Sweet sausage meets a spicy, sour dressing: In Thailand, Gun Chiang is often briefly fried until the edges caramelize, and then mixed with lime, chili, and fresh herbs to make a salad. With glass noodles, it becomes a filling dish that tastes best lukewarm.
Our Gun Chiang is already cooked and only needs to be briefly fried in the pan. With our Nam Yam Dressing made from Thai chilies, lime, fish sauce, and cane sugar, you can skip mixing the sauce yourself. The salad is ready in 20 minutes.
Ingredients for 2–3 servings of Gun Chiang Glass Noodle Salad
Preparation time: approx. 20 minutes
| Gun Chiang | 200 g |
| Glass noodles (dried) | 80 g |
| Nam Yam Dressing | 125 ml |
| Carrots, julienned | 2 |
| Cherry tomatoes, halved | 8–10 |
| Celery or Chinese celery, sliced | 1 stalk |
| Spring onions, cut into long strips | 2 |
| Coriander | ½ bunch |
| Toasted sesame seeds | 1 tsp |
| Lime | 1 |
| Neutral oil | 1 tbsp |
Preparing the Gun Chiang Glass Noodle Salad
- Soak the glass noodles in warm water for 5–10 minutes. Then cook in boiling water for 1 minute, rinse in cold water, drain well, and trim with scissors.
- Cut the carrots, celery, and spring onions into fine, long strips, halve the tomatoes, and roughly pluck the coriander.
- Cut the Gun Chiang into diagonal slices. Heat the oil in a pan and fry the slices over medium heat for 2–3 minutes until they glisten and the edges lightly caramelize.
- Add the glass noodles, warm sausage, carrots, tomatoes, celery, and spring onions to a large bowl. Pour over the Nam Yam dressing and mix well.
- Taste and adjust: If you prefer it more sour, squeeze in some lime.
How to serve
Arrange the salad on a platter, sprinkle with coriander and sesame seeds, and add half a lime. In Thailand, it is eaten lukewarm as a main dish with rice or as a snack with beer.
Enjoy your meal, your Yak Thai team.
