Thai Glass Noodle Salad Recipe (Yum Woon Sen) by CiCi Li

glass noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are low-carb, while rice noodles are more accessible.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein, and canned tuna is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor, while salt is a basic seasoning.

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, and ground chicken is typically cheaper.

Make the dressing: In a small bowl, whisk together lime juice, fish sauce, and palm sugar until dissolved. Add bird’s eye chilies and minced garlic. Stir and set aside.

Toast the peanuts: In a pan over low heat, add oil and peanuts. Toast gently for about 2 minutes until golden. Stir continuously to avoid burning. Remove and set aside.

Crisp the dried shrimp: Using the same pan and remaining oil, stir-fry the dried shrimp on low heat until aromatic and crispy, about 2 minutes. Remove and set aside.

Cook the glass noodles: Bring a pot of water to a boil. Add the glass noodles and cook for about 30 seconds until al dente. Remove and drain immediately.

Cook the shrimp: In the same boiling water, add the shrimp and cook until pink, about 2 minutes. Remove and drain.

Cook the ground pork: Leave about 1 cup of water in the pot. Add ground pork and fish sauce over high heat. Stir and cook until no longer pink, about 3 minutes. Drain excess liquid.

Assemble the salad: In a large mixing bowl, combine the cooked glass noodles, shrimp, pork, dried shrimp, onion, shallot, celery, tomatoes, cilantro, and dressing. Toss well to coat everything evenly.

Serve: Plate the salad and top with toasted peanuts. Serve immediately and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens