Description
Yum Woon Sen is a vibrant and refreshing Thai glass noodle salad featuring tender shrimp, savory ground pork, fresh vegetables, and a tangy, spicy dressing. This quick, easy-to-make dish combines bean thread noodles with a flavorful blend of fish sauce, lime juice, chili, and roasted peanuts for a perfect balance of textures and tastes, ideal as a light meal or appetizer.
Ingredients
Noodles and Proteins
- 2 ounces Bean Thread Noodles
- 3 Shrimp (peeled and deveined)
- ½ pound Ground Pork (mixed with 1 tablespoon soy sauce, preferably Golden Mountain)
Dressing and Seasonings
- 1 tablespoon Fish Sauce (add more if needed)
- 3 tablespoons Lime Juice (add more if needed)
- 1 teaspoon Coconut Sugar (or regular sugar)
- 1-2 Thai birds eye chilies (chopped fine) or red pepper flakes
Vegetables and Garnishes
- 1 Roma Tomato (sliced and seeds removed)
- 1 Shallot (thinly sliced) or purple onion
- 2 Celery Stalks (thinly sliced)
- 2 Green Onions (white parts cut small and green parts in 1 inch pieces)
- 2 tablespoons Roasted Peanuts (or cashews for garnish)
Instructions
- Soften the Noodles: Place dried bean thread noodles in room temperature water for 10 minutes until softened.
- Prepare the Pork: Mix 1 tablespoon of soy sauce with the ground pork and set aside in the refrigerator to marinate briefly.
- Make the Dressing: In a small bowl, combine fish sauce, fresh lime juice, sugar, and chopped chili or red pepper flakes. Add a splash of water if you prefer a milder dressing.
- Cook the Noodles: Drain the softened noodles and cut them shorter with kitchen scissors. Bring a small pot of water to a boil, add the noodles, and cook for 30 seconds until soft and translucent. Drain and transfer to a mixing bowl.
- Cook the Shrimp: Using the same boiling water, reduce heat to a simmer and gently cook the shrimp for about 1 minute until pink. Remove and add to the bowl with noodles.
- Cook the Pork: Empty the pot water and add fresh water to create a thin layer at the bottom. Set heat to medium, add the marinated ground pork, and cook while breaking it up and stirring constantly until fully cooked.
- Combine Ingredients: Add the cooked pork and some cooking liquid to the bowl with noodles and shrimp to keep the salad moist.
- Add Vegetables and Toss: Incorporate the dressing, sliced tomatoes, shallots, celery, and green onions into the bowl. Toss well and adjust seasoning with additional lime juice, fish sauce, or sugar to taste.
- Serve: Transfer the salad to a plate and garnish with roasted peanuts or cashews. Serve immediately for optimal freshness.
Notes
- Adjust the level of chili peppers or red pepper flakes according to your spice preference.
- Using fresh lime juice provides the best flavor balance for the dressing.
- Cutting the noodles shorter makes the salad easier to eat with chopsticks or a fork.
- You can substitute cashews for roasted peanuts depending on your preference or allergy considerations.
- The pork cooking step uses a poaching-like technique in a small amount of water to keep it tender and moist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
