Yum Woon Sen (Thai Glass Noodle Salad)
I recently had this dish on a trip to Chiang Mai, Thailand. I chose it off the menu, because I will always choose a dish that has prawns. I’ve used Australian wild prawns for this recipe, these ones were whole cooked king prawns from Exmouth, WA. Sweet, firm and flavoursome, a great pairing for this dish.
It’s an easy dish to prepare, it might just be your next summer go-to!
Yum Woon Sen
Print RecipeIngredients
- 200g mung bean thread noodles
- 1kg cooked wild prawns, shelled, tail left on
- 150g pork mince
- 1 tsp fish sauce
- ½ medium carrot, julienned
- 1-2 red birds-eye chilli, sliced
- 2 stalk Chinese celery or 2 inner small stalks and leaves of regular celery, thinly sliced
- 2 Asian red shallots, sliced
- ½ bunch coriander leaves
- 100g roasted cashews
Salad Dressing
- 1 garlic clove, chopped
- 1 red chilli, sliced
- ½ bunch coriander stems, finely sliced
- 3 tbsp brown sugar
- 3 tbsp fish sauce
- 4 tbsp lime juice
Instructions
- Soak the glass noodles in room temperature water for 5 minutes or until softened slightly.
- For the dressing, pound garlic, chilli and coriander stems using a mortar and pestle, then add the brown sugar, fish sauce and lime juice. Stir to combine. Set aside until needed.
- Cook soaked noodles in boiling water for 2 minutes and cook through. Remove noodles from the water and place in a large bowl of cool water.
- Pour out the cooking water, leaving just enough to cover the bottom and bring to a boil. Add the pork and one teaspoon of fish sauce and stir until fully cooked. Remove the pork and let it cool on a plate.
- Drain the noodles thoroughly.
- In a large serving dish, add the drained noodles, carrot, shallots, celery, pork and salad dressing. Toss thoroughly then add the prawns, coriander leaves, chilli and cashews. Toss everything once more so all the prawns are coated in salad dressing.
Yum Woon Sen (Thai Glass Noodle Salad)