Cut soaked glass noodles into 45cm lengths. Blanch in boiling water for 1 minute. In another small saucepan bring water to a boil and add the squid. Cook for 34 minutes or until just opaque. Drain and set aside.
Combine lemon grass, kaffir lime leaves, onion, cili padi, lime juice, fish sauce, pepper and sesame oil together. Stir well to mix.
Just before serving, add squid, glass noodles into the dressing ingredients. Add mint leaves, coriander leaves and chilli. Toss to mix. The mixture should taste equally sour, salty and spicy. Adjust taste if necessary.