Yum woon sen (Thai glass noodle salad)
Slippery glass noodles with minced pork and prawns in a hot, sour lime and fish sauce dressing, with celery, tomato and peanuts.
- 28 min20 prep · 8 cook
- MediumDifficulty
- 330 kcalper serving
Ingredients
- Glass noodles100 g
- Minced pork150 g
- Peeled prawns150 g
- Shallots2
- Celery stalks2
- Cherry tomatoes8
- Fish sauce3 tbsp
- Limes2
- Sugar1 tbsp
- garlic2 cloves
- Thai red chillies2
- Fresh coriander10 g
- Roasted peanuts30 g
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Steps
- 1
Soak the glass noodles in warm water until pliable, then cut them into shorter lengths with scissors.
- 2
Mix the fish sauce, lime juice, sugar, minced garlic and sliced chillies in a large bowl.
- 3
Cook the pork in a pan with a splash of water, breaking it up, until no longer pink. Add the prawns and cook until pink.
- 4
Blanch the noodles in boiling water until clear, drain well.
- 5
Add the warm noodles, pork and prawns to the dressing so they soak it up.
- 6
Toss in sliced shallots, celery, halved tomatoes and coriander. Top with peanuts and serve warm or at room temperature.
Tips and questions
- Why add the noodles while warm?
- Warm glass noodles absorb the dressing much better; cold ones just get coated.
- Does it keep?
- It is best eaten within a few hours; in the fridge the noodles harden and drink up all the dressing.
- Can I make it with just seafood?
- Yes, swap the pork for squid rings or more prawns, cooked the same way.
Enjoy your meal!
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