SaladThaiFree to use

Yum Woon Sen

Name: Yum Woon Sen
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 oz dried glass (mung bean) noodles; 1/2 lb shrimp, peeled; 1/4 lb ground pork; 3 tablespoons lime juice; 2 tablespoons fish sauce; 1 tablespoon sugar; 2 Thai chilies, sliced; 2 shallots, thinly sliced; 1 stalk celery, sliced thin; 1/2 cup cilantro, chopped; 3 green onions, sliced; 2 tablespoons roasted peanuts

ยำวุ้นเส้น

A bright glass noodle salad with shrimp, ground pork, and a spicy lime dressing.

Serves 4

Prep 20 min

Cook 10 min

Yum Woon Sen — Photo: Chainwit., CC BY-SA 4.0, via Wikimedia Commons

Ingredients

3 oz dried glass (mung bean) noodles
1/2 lb shrimp, peeled
1/4 lb ground pork
3 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon sugar
2 Thai chilies, sliced
2 shallots, thinly sliced
1 stalk celery, sliced thin
1/2 cup cilantro, chopped
3 green onions, sliced
2 tablespoons roasted peanuts

Steps

Step 1. Soak the noodles in warm water for 10 minutes, then boil for 1 minute. Drain, rinse, and cut into shorter lengths.
Step 2. Simmer the pork and shrimp in a little water for 3 minutes, until the shrimp are pink and opaque and the pork is cooked through. Drain.
Step 3. Stir the lime juice, fish sauce, sugar, and chilies until the sugar dissolves.
Step 4. Toss the noodles, pork, shrimp, shallots, celery, cilantro, and green onions with the dressing. Top with peanuts and serve at room temperature.

Where this recipe comes from

Yoribang Thai recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)

More Yoribang write-ups of Thai dishes. Fish sauce, palm sugar, curry pastes, and coconut milk are sold at Asian grocery stores, as are galangal, makrut lime leaves, and Thai basil. Thai chilies are very hot, so add them a little at a time.