Thai Glass Noodle Salad (Yum Woon Sen)
Thai Glass Noodle Salad (Yum Woon Sen)
Ingredients
For the Dressing
- 2 Thai chillies, finely chopped
- 1 teaspoon chilli flakes
- 1 garlic clove, medium, grated
- 2 1/2 tablespoons fish sauce
- 1 tablespoon palm sugar, grated (or brown sugar)
- 3 tablespoons lime juice, freshly squeezed
- 2 tablespoons neutral oil
For the Salad
- 150 grams vermicelli, (thin mung bean noodles)
- 150 grams prawns, peeled and deveined
- 150 grams minced pork
- 1 red onion, small, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 bunch coriander, chopped, plus extra for garnish
- 2 spring onions, chopped
- 1/3 cup roasted peanuts, chopped, plus extra for garnish
Instructions
- 1
Combine the finely chopped Thai chillies, chilli flakes, grated garlic, fish sauce, grated palm sugar (or brown sugar), freshly squeezed lime juice, and neutral oil in a small bowl. Stir well to combine all dressing ingredients and set aside.
⏱️ 5 min
- 2
Place the vermicelli noodles in a large bowl and cover with warm water. Let them soak for 10 to 15 minutes, or until they are softened. Once softened, drain the noodles thoroughly and rinse them under cold water to stop the cooking process. Set aside.
⏱️ 15 min
- 3
Bring a pot of water to a rolling boil. Carefully add the peeled and deveined prawns to the boiling water. Poach them until they turn pink and are cooked through, which should take about 2-3 minutes. Remove the prawns from the pot with a slotted spoon and set aside.
⏱️ 3 min
- 4
Using the same pot of boiling water, add the minced pork. Break up the pork with a spoon as it cooks to ensure it's finely crumbled. Cook until the pork is fully cooked through and no longer pink, about 5-7 minutes. Drain the cooked minced pork very well, pressing out any excess water.
⏱️ 7 min
- 5
In a large mixing bowl, combine the drained vermicelli noodles, cooked prawns, cooked minced pork, thinly sliced red onion, halved cherry tomatoes, chopped coriander, chopped spring onions, and chopped roasted peanuts.
⏱️ 5 min
- 6
Pour the prepared dressing over the salad ingredients in the large bowl. Toss everything gently but thoroughly until all ingredients are evenly coated with the dressing.
⏱️ 3 min
- 7
Taste the salad and adjust the seasoning if necessary. You might want to add a little more fish sauce for saltiness, lime juice for tang, or sugar for sweetness, according to your preference.
⏱️ 1 min
- 8
Serve immediately, garnished with extra fresh coriander and additional chopped roasted peanuts, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Glass Noodle Salad (Yum Woon Sen)
For the Dressing
- 2 Thai chillies, finely chopped
- 1 teaspoon chilli flakes
- 1 garlic clove, medium, grated
- 2 1/2 tablespoons fish sauce
- 1 tablespoon palm sugar, grated (or brown sugar)
- 3 tablespoons lime juice, freshly squeezed
- 2 tablespoons neutral oil
For the Salad
- 150 grams vermicelli, (thin mung bean noodles)
- 150 grams prawns, peeled and deveined
- 150 grams minced pork
- 1 red onion, small, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 bunch coriander, chopped, plus extra for garnish
- 2 spring onions, chopped
- 1/3 cup roasted peanuts, chopped, plus extra for garnish
Instructions
- 1
Combine the finely chopped Thai chillies, chilli flakes, grated garlic, fish sauce, grated palm sugar (or brown sugar), freshly squeezed lime juice, and neutral oil in a small bowl. Stir well to combine all dressing ingredients and set aside.
⏱️ 5 min - 2
Place the vermicelli noodles in a large bowl and cover with warm water. Let them soak for 10 to 15 minutes, or until they are softened. Once softened, drain the noodles thoroughly and rinse them under cold water to stop the cooking process. Set aside.
⏱️ 15 min - 3
Bring a pot of water to a rolling boil. Carefully add the peeled and deveined prawns to the boiling water. Poach them until they turn pink and are cooked through, which should take about 2-3 minutes. Remove the prawns from the pot with a slotted spoon and set aside.
⏱️ 3 min - 4
Using the same pot of boiling water, add the minced pork. Break up the pork with a spoon as it cooks to ensure it's finely crumbled. Cook until the pork is fully cooked through and no longer pink, about 5-7 minutes. Drain the cooked minced pork very well, pressing out any excess water.
⏱️ 7 min - 5
In a large mixing bowl, combine the drained vermicelli noodles, cooked prawns, cooked minced pork, thinly sliced red onion, halved cherry tomatoes, chopped coriander, chopped spring onions, and chopped roasted peanuts.
⏱️ 5 min - 6
Pour the prepared dressing over the salad ingredients in the large bowl. Toss everything gently but thoroughly until all ingredients are evenly coated with the dressing.
⏱️ 3 min - 7
Taste the salad and adjust the seasoning if necessary. You might want to add a little more fish sauce for saltiness, lime juice for tang, or sugar for sweetness, according to your preference.
⏱️ 1 min - 8
Serve immediately, garnished with extra fresh coriander and additional chopped roasted peanuts, if desired.
⏱️ 1 min