Yum Woon Sen (Thai Glass Noodle Salad)

🧂 Ingredients

• 100 g Dried glass noodles (mung bean vermicelli)(Look for mung bean vermicelli for the best texture.)
• 150 g Medium shrimp(Peeled and deveined.)
• 100 g Ground pork
• 3 tbsp Fresh lime juice(About 1-2 limes.)
• 2 tbsp Fish sauce(Thai fish sauce is recommended.)
• 1 tsp Granulated sugar(To balance the flavors.)
• 2 cloves Garlic(Minced.)
• 2-4 Thai bird's eye chilies(Finely chopped, adjust to your spice preference. Remove seeds for less heat.)
• 1/4 medium Red onion(Thinly sliced.)
• 1 stalk Celery(Thinly sliced.)
• 1/4 cup Cilantro(Fresh, chopped, for garnish and flavor.)
• 2 tbsp Peanuts(Roasted and chopped, for garnish.)

👨‍🍳 Instructions

1. 1

   Prepare the glass noodles: Soak the dried glass noodles in warm water for about 5-7 minutes, or until pliable but not mushy. Drain well and cut into shorter lengths (about 6-8 inches) with kitchen shears to make them easier to eat. Set aside.

   ⏱️ 7 minutes
2. 2

   Cook the proteins: Bring a small pot of water to a boil. Add the ground pork and cook, breaking it up with a spoon, until no pink remains. Drain and set aside. In the same pot, quickly blanch the shrimp for about 1-2 minutes, until they turn pink and opaque. Do not overcook. Drain and set aside.

   ⏱️ 5 minutes
3. 3

   Make the dressing: In a medium bowl, whisk together the fresh lime juice, fish sauce, and sugar until the sugar is dissolved. Add the minced garlic and chopped Thai chilies. Stir to combine.

   ⏱️ 3 minutes
4. 4

   Assemble the salad: Add the prepared glass noodles, cooked ground pork, and cooked shrimp to the bowl with the dressing. Add the thinly sliced red onion and celery. Gently toss everything together to ensure the noodles and proteins are evenly coated with the dressing. Be careful not to break the noodles.

   ⏱️ 5 minutes
5. 5

   Finish and serve: Stir in most of the chopped cilantro, reserving some for garnish. Taste and adjust seasoning if needed – add more lime juice for sourness, fish sauce for saltiness, or chili for heat. Transfer the salad to a serving platter. Garnish with the remaining cilantro and chopped roasted peanuts.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The salad should have a balance of sour, spicy, and salty flavors. Adjust the lime juice, fish sauce, and chilies to your preference.
• ✓Serve this salad at room temperature for the best flavor and texture. It's not meant to be served hot or cold.
• ✓This dish is best enjoyed fresh, as the noodles can become sticky if left to sit for too long.

🔄 Variations

• Add other proteins like thinly sliced squid or chicken breast.
• For a vegetarian version, omit the pork and shrimp, and add firm tofu or more vegetables like bell peppers and cucumber.

🥗 Nutrition

Per serving