Glass Noodle Salad 2.0 (Yum Woon Sen) ยำวุ้นเส้น

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New and improved version of an old classic! Glass noodle salad is a staple dish in any Thai home, so it was one of the first things I made when I left Thailand and was homesick! Glass noodle salad has wonderfully bright flavours with lots of refreshing crunchy vegetables. I guarantee it will become a favourite salad!

INGREDIENTS

Serves 2 – 3

  • 40 g dry glass noodles (bean threads)
  • 1 heaping Tbsp dried shrimp
  • 2 cloves garlic
  • 10 sprigs cilantro, stems and leaves separated
  • Thai chilies, to taste
  • 1 Tbsp palm sugar, finely chopped, packed
  • 2 Tbsp + 1 tsp fish sauce
  • 3 Tbsp fresh lime juice
  • 1 tomato, cut into wedges
  • ¼ cup julienned onion
  • 1 stalk Chinese celery or 2 inner small stalks and leaves of regular celery\
  • 100 g ground pork
  • 6 medium shrimp
  • ¼ cup roasted peanuts





INSTRUCTIONS

Soak noodles in room temperature water for 7-10 minutes until soft and pliable. Drain, then cut the noodles twice to shorten them.

Place dried shrimp in a small heatproof bowl, cover hot water and let sit for a few minutes to soften (if you’re using large dried shrimp, they will take longer).

Meanwhile, place tomato, onion and Chinese celery into a large mixing bowl. When the dried shrimp are ready, drain then pound them in a mortar and pestle until they are broken into smaller pieces. Alternately you can chop them. Add the dried shrimp to the mixing bowl.

Cut cilantro stems into small chunks them place in the mortar and pestle along with the garlic and chilies; pound into a paste. Add palm sugar and pound until dissolved. Add 2 Tbsp of the fish sauce and lime juice and stir to mix.

Bring a pot of water to a boil, add glass noodles and cook for 2 minutes, remove from the water with tongs (you want to keep the water) and place into a strainer to drain excess water; set aside.

Add the shrimp into the remaining liquid and cook for 30-45 seconds or until they are done. Place the shrimp into the mixing bowl.

Pour out the water, leaving just enough water to cover the bottom, and return the pot back on the stove. Once the water boils, add the pork along with 1 tsp of fish sauce and stir until fully cooked. Use a slotted spoon to remove the pork from the liquid and place into the mixing bowl.  Then add about 1 Tbsp of the pork cooking liquid into the mixing bowl as well.

Add the noodles into the mixing bowl, pour the dressing over and quickly toss to combine. Toss in cilantro leaves and plate. Sprinkle with peanuts and serve immediately!

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