Thai Food Recipes: Thai Food: Thai Salad Recipe: Yum Woon Sen Salad Recipe

glass noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice vermicelli

Zucchini noodles reduce carbs while maintaining texture.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based alternative, while tuna is budget-friendly.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in sodium and more accessible.

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while beef is often less expensive.

Prepare the salad dressing by mixing molasses, rice vinegar, fish sauce, and lime juice in a bowl.

Add red chili and garlic to the dressing and stir.

Dissolve molasses with hot water and let the dressing marinate for 30-45 minutes.

Fry garlic in a pan until golden brown.

Fry 1 cup of dried shrimp until cooked.

Fry shallots until golden brown, reserving some raw shallots for later.

Pour boiling water over mung bean noodles and let them soak for 6-8 minutes.

Strain the noodles and let them drain for 2-3 minutes.

Cut the noodles into manageable lengths with scissors.

Mix fried garlic and shallots into the drained noodles.

Add the marinated dressing to the noodles and toss to combine.

Add fried shrimp, raw shallots, and cilantro to the noodle mixture and toss again.

Peel celery and add it to the salad for crunch.

Plate the salad and garnish with Thai chili lime cashews, basil, mint, and scallion slivers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens