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A vibrant bowl of Yum Woon Sen Thai glass noodle salad with shrimp, pork, and fresh cilantro

Yum Woon Sen (Thai Glass Noodle Salad)

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 245
Ingredients Method

Ingredients
  

  • 100 g dried glass noodles (mung bean vermicelli)
  • 150 g minced pork
  • 12 large shrimp , peeled and deveined
  • 2 tablespoons dried shrimp, rinsed and chopped
  • 3 tablespoons fresh lime juice
  • 3 tablespoons fish sauce
  • 1 teaspoon granulated sugar
  • 3 Thai bird 's eye chilies, finely minced
  • 2 cloves garlic , minced
  • 1/2 small white onion, thinly sliced
  • 2 stalks celery , thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons roasted peanuts, crushed

Method
 

  1. Soak the dried glass noodles in room temperature water for 10-15 minutes until softened, then drain and cut into 10cm lengths.
  2. In a small mixing bowl, combine lime juice, fish sauce, sugar, minced chilies, and garlic, stirring until the sugar is completely dissolved.
  3. Bring a pot of water to a boil. Blanch the glass noodles for 1 to 2 minutes until translucent and tender. Remove with a strainer and place in a large mixing bowl.
  4. In the same boiling water, cook the minced pork until fully browned and the shrimp until opaque and pink. Drain thoroughly.
  5. Add the cooked pork, shrimp, dried shrimp, sliced onion, celery, and tomatoes to the bowl with the noodles.
  6. Pour the dressing over the salad components and toss gently to ensure even distribution.
  7. Fold in the fresh cilantro.
  8. Transfer to a serving dish and garnish with crushed roasted peanuts.