Thai
Yam Woon Sen
A bright Thai glass noodle salad tossed while warm so the noodles soak up lime, fish sauce, chilli, and savoury juices from pork and shrimp. Chinese celery, shallots, tomato, and roasted peanuts make it fragrant, crisp, and satisfying.
Ingredients
- Dried mung bean glass noodles80g
- Raw shrimp, peeled and deveined120g
- Minced pork100g
- Dried shrimp1 tbsp
- Thai bird's eye chillies4-6
- Garlic cloves2
- Fish sauce2 tbsp
- Fresh lime juice2 1/2 tbsp
- Palm sugar, finely shaved1 tbsp
- Thai chilli jam oil or roasted chilli paste oil1 tsp
- Shallots, thinly sliced2 small
- Chinese celery, leaves and tender stems cut into 3 cm pieces1/2 cup
- Cilantro leaves1/4 cup
- Tomato, cut into wedges1 medium
- Roasted peanuts, lightly crushed2 tbsp
- Water or unsalted pork stock1/4 cup
Method
- Soak the glass noodles in room-temperature water for 8-10 minutes until pliable, then drain and cut once or twice with scissors for easier eating.
- Pound the chillies and garlic in a mortar to a coarse paste.
- In a mixing bowl, stir together the chilli-garlic paste, fish sauce, lime juice, palm sugar, and chilli jam oil until the sugar dissolves; the dressing should taste hot, sour, salty, and slightly sweet.
- Bring a small pot of water to a gentle boil, add the dried shrimp for 20 seconds, then lift out and add to the dressing bowl.
- In the same pot, blanch the fresh shrimp just until opaque and curled, about 45-60 seconds, then lift out and add to the dressing bowl.
- Pour off most of the water, leaving about 1/4 cup in the pot, add the minced pork, and stir over medium heat until just cooked and juicy, breaking it into small pieces.
- Add the cooked pork and its juices to the dressing bowl.
- Boil the soaked glass noodles in fresh boiling water for 45-60 seconds until clear and tender but still springy, then drain very well.
- While the noodles are still warm, add them to the bowl and toss thoroughly so they absorb the dressing and meat juices.
- Add the shallots, Chinese celery, cilantro, tomato wedges, and roasted peanuts, then toss gently once more.
- Taste and adjust with more lime juice, fish sauce, or palm sugar if needed, then serve immediately while slightly warm or at room temperature.
Common questions
What can I substitute for Thai bird's eye chilies if I want less heat or can't find them?
Use serrano or red jalapeño for similar freshness with less heat, or half a habanero if you want it hotter. For mild heat, use crushed red pepper sparingly. Taste the dressing before adding more; the dish should be bright and spicy, not painful.
How long should I cook the shrimp, pork, and noodles so they stay tender?
Soak the noodles just until pliable, 8–10 minutes, then drain. Blanch shrimp 45–60 seconds until opaque and curled. Cook the pork only until just no longer pink. Overcooking makes the noodles mushy and the seafood rubbery.
What are the most common mistakes when making yam woon sen?
The biggest mistakes are over-softening the noodles, overcooking the shrimp, and dressing the salad when the meat is still too hot. Also avoid too little lime or fish sauce; the flavor should be sharply balanced, with enough salt and acidity to wake up the noodles.
How should I store leftovers, and will the noodles get soggy?
Store leftovers in an airtight container in the fridge for up to 2 days. The noodles will absorb dressing and soften, so expect a looser texture. For best results, keep dressing separate if you can and toss just before serving.
What is the best way to serve yam woon sen, and what can I pair it with?
Serve it at room temperature or slightly chilled, topped with extra cilantro if you like. It works well as a light main dish or shared salad with jasmine rice, grilled meats, or other Thai dishes. Add tomato wedges and celery at the end for freshness and crunch.