Thai · Free
Yum Woon Sen (Glass Noodle Salad)
A light, tangy glass noodle salad tossed with shrimp, ground pork, and crunchy vegetables in a bright chili-lime dressing. Refreshing and full of texture, it is a favorite Thai starter or light meal.
****+
Prep 25 min · Cook 10 min
Method
Soak the glass noodles in warm water for 8 to 10 minutes until soft and translucent, then drain.
Bring a small pot of water to a boil and cook the ground pork for 2 to 3 minutes until no longer pink, scoop it out, then poach the shrimp in the same water for 2 minutes until pink and opaque.
Cut the softened noodles with scissors a few times so they are easier to eat, then place them in a large mixing bowl.
Make the dressing by stirring together the lime juice, fish sauce, sugar, chilies, and garlic until the sugar dissolves.
Taste the dressing: it should be sharply sour, salty, and a touch sweet with a chili kick, so adjust to balance those flavors.
Add the cooked pork and shrimp to the noodles while everything is still slightly warm so it soaks up the dressing.
Pour the dressing over and toss well to coat every strand.
Add the shallots, tomato, green onions, and most of the cilantro, then toss gently to combine.
Taste once more and adjust with lime, fish sauce, or chili as needed.
Transfer to a plate, top with chopped peanuts and the remaining cilantro, and serve at room temperature.
Chef's tips
- Do not oversoak the glass noodles; they should be tender but still have a slight bounce.
- Toss the salad while the noodles and proteins are warm so they absorb more of the dressing.
- Add the peanuts right before serving to keep them crunchy.
Cooking times vary by equipment -- cook to temperature and to taste.
