Bring 300ml of water to a rolling boil in a shallow frying pan. Add the glass noodles and cook for about 4-6 minutes until soft. Drain and set aside to cool.

In the same frying pan, add a splash of water and heat. Add the minced chicken seasoned with fish sauce. Cook for 5-7 minutes until fully cooked.

In a medium bowl, combine 2 tablespoons of fish sauce, juice of 1 lime, and 1 tablespoon of palm sugar. Whisk until the palm sugar dissolves.

In a large mixing bowl, add the drained glass noodles, cooked chicken, prawns, squid, red onion, cilantro, and dried shrimps. Mix gently.

Drizzle the dressing over the mixed salad and toss gently until well-coated. Let it sit for a few minutes to absorb flavors.

Taste the salad and adjust seasoning with more lime juice or fish sauce as needed.

Serve the Yum Woon Sen salad in a platter or bowls, garnished with additional cilantro and lime wedges.