📝 About This Recipe
This vibrant salad is a masterclass in the Thai 'Yum' flavor profile, balancing spicy, sour, salty, and sweet notes in every bite. Silky, translucent mung bean noodles act as a canvas for succulent shrimp, savory ground pork, and a refreshing crunch of garden-fresh herbs. It is a light yet satisfying dish that captures the bustling energy of Bangkok street food, making it a perfect healthy lunch or a stunning appetizer for your next dinner party.
🥗 Ingredients
The Noodles and Proteins
- 100 grams Dry Glass Noodles (Mung Bean Thread) (soaked in room temp water for 15 minutes)
- 150 grams Ground Pork (can substitute with ground chicken)
- 8-10 pieces Large Shrimp (peeled and deveined, tails left on)
- 1/4 cup Water (for poaching the pork)
The Dressing (The Soul of the Dish)
- 4 tablespoons Fresh Lime Juice (about 2 large limes)
- 3 tablespoons Fish Sauce (use a high-quality brand like Red Boat or Megachef)
- 1 tablespoon Palm Sugar (finely shaved; substitute with brown sugar if needed)
- 3-5 pieces Thai Bird's Eye Chilies (finely minced; adjust to your heat preference)
- 2 cloves Garlic (finely minced or pounded into a paste)
Vegetables and Aromatics
- 3 pieces Shallots (very thinly sliced)
- 1/2 cup Cherry Tomatoes (halved)
- 2 stalks Chinese Celery (cut into 1-inch pieces, including leaves)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 2 stalks Spring Onion (sliced into 1-inch batons)
Garnish and Crunch
- 2 tablespoons Roasted Peanuts (unsalted, roughly crushed)
- 1 tablespoon Dried Shrimp (optional; toasted and roughly chopped for umami)
👨🍳 Instructions
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1
Place the dry glass noodles in a large bowl and cover with room temperature water. Let them soak for 15 minutes until softened, then drain and cut them into shorter, manageable strands using kitchen shears.
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2
In a small mixing bowl, whisk together the lime juice, fish sauce, palm sugar, minced garlic, and bird's eye chilies. Stir until the sugar is completely dissolved. Taste and adjust—it should be a punchy balance of sour, salty, and spicy.
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3
Bring a medium pot of water to a rolling boil. Add the soaked and cut glass noodles and blanch them for exactly 1-2 minutes until they are translucent and chewy but not mushy.
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4
Drain the noodles immediately and rinse briefly under cold water to stop the cooking process. Shake off as much excess water as possible and place them in a large mixing bowl.
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5
In a small skillet or the same pot (emptied), add 1/4 cup of water and the ground pork. Cook over medium heat, breaking the meat into small crumbles, until fully cooked through (about 3-4 minutes). Do not drain the small amount of liquid left; it contains great flavor.
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6
Push the pork to one side and add the shrimp to the pan. Cook for 1-2 minutes until the shrimp are pink and opaque. Remove from heat immediately.
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7
While the proteins are still warm, add the pork, shrimp, and any remaining cooking liquid into the bowl with the noodles. The warmth helps the noodles absorb the flavors.
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8
Add the sliced shallots, cherry tomatoes, Chinese celery, and half of the cilantro and spring onions to the bowl.
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9
Pour the prepared dressing over the salad and toss everything thoroughly using two large spoons or clean hands to ensure every strand of noodle is coated.
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10
Transfer the salad to a serving platter. Garnish with the remaining cilantro, spring onions, crushed roasted peanuts, and dried shrimp if using.
💡 Chef's Tips
Always soak the noodles in room temperature water before boiling; boiling them from dry results in a gummy texture. Be sure to drain the noodles very well; any excess water will dilute the punchy dressing. Yam Wun Sen is best served slightly warm or at room temperature, as the noodles can harden if refrigerated for too long. If you find the dish too spicy, add a teaspoon more of palm sugar to mellow the heat without losing the flavor. For a vegetarian version, swap the pork/shrimp for firm tofu and mushrooms, and use a vegan 'fish' sauce or light soy sauce.
🍽️ Serving Suggestions
Serve as a light main course alongside a bowl of jasmine rice to soak up the extra dressing. Pair with crispy Thai Fried Chicken (Gai Tod) for a perfect texture contrast. Enjoy with a chilled glass of off-dry Riesling or a crisp Singha beer to balance the chili heat. Serve as part of a larger Thai feast featuring a green curry or a mild stir-fry. Present in individual lettuce cups for an elegant, bite-sized appetizer.