Yum Woon Sen, or Thai Glass Noodle Salad, is a delightfully light and refreshing dish. Tender, translucent mung bean noodles (also called glass noodles or bean thread vermicelli) are tossed with seasoned ground meat, plump shrimp, crunchy vegetables, fresh herbs, and a tangy dressing made with lime juice and fish sauce.
Course Salad Recipes
Cuisine Thai
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Calories 449kcal
Author Robin Donovan
Ingredients
For the dressing
1or 2 hot red chile peppersfinely minced
1garlic cloveminced
2tablespoonspalm sugar or brown sugar
Juice of 2 limes
1 ½tablespoonsfish sauce
For the salad
6ouncesbean thread vermicelli
½poundground pork
¼teaspoonkosher salt
12medium-sized cooked and peeled tail-on shrimp
¼cupthinly sliced red onion
8cherry tomatoeshalved
2green onionssliced
⅓cuproasted unsalted peanutsroughly chopped
¼cupchopped cilantro
Instructions
Cook the noodles according to the instructions on the package then drain and immediately rinse in cold water to cool them down so they stop cooking. If desired, cut the noodles into shorter lengths with a pair of kitchen shears.
In a large bowl, stir together the chiles, garlic, and sugar. Add the lime juice and fish sauce and whisk to combine.
Add the shrimp and sliced red onion to the dressing and toss to coat well. Let stand for 10 minutes while you prepare the rest of the salad.
Heat a large nonstick skillet or wok over medium-high heat. Add the pork and salt and cook, stirring occasionally, until the pork is browned and cooked through. Drain off any excess fat and add the pork to the bowl with the shrimp and dressing.
Add the noodles, tomatoes, and green onions to the bowl and toss to combine.
Serve immediately topped with chopped peanuts and cilantro.
Notes
The salad can be made ahead of time. Store in the refrigerator for up to 24 hours. Add the chopped peanuts and cilantro just before serving.