📝 About This Recipe
Yam Wun Sen is a vibrant, soul-stirring Thai classic that perfectly balances the four pillars of Thai flavor: spicy, sour, salty, and sweet. Delicate, translucent glass noodles act as a sponge, soaking up a zesty lime and fish sauce dressing while providing a unique, bouncy texture. This pescatarian delight is loaded with succulent poached shrimp, crunchy peanuts, and a garden's worth of fresh herbs, making it an incredibly refreshing meal or appetizer that transports your senses straight to the bustling streets of Bangkok.
🥗 Ingredients
The Noodles & Protein
- 100 grams Glass Noodles (Mung Bean Thread) (dry weight; usually 2 small bundles)
- 12-15 pieces Large Shrimp (peeled and deveined, tail-on for presentation)
The Zesty Dressing
- 4 tablespoons Fresh Lime Juice (about 2 large limes)
- 3 tablespoons Fish Sauce (high quality, like Red Boat or Megachef)
- 1.5 tablespoons Palm Sugar (finely shaved; substitute with brown sugar if needed)
- 2-4 pieces Thai Bird's Eye Chilies (finely minced; adjust to your heat preference)
- 2 cloves Garlic (pounded into a paste or very finely minced)
Vegetables & Aromatics
- 3 pieces Shallots (very thinly sliced)
- 1/2 cup Cherry Tomatoes (halved)
- 1/2 cup Chinese Celery (cut into 1-inch lengths; can substitute with regular celery leaves)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 2 stalks Spring Onion (sliced into 1-inch pieces)
- 1/4 small Red Onion (thinly sliced)
The Crunch
- 3 tablespoons Roasted Peanuts (unsalted, crushed)
- 1 tablespoon Dried Shrimp (optional; toasted and roughly chopped for extra 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 about 7-10 minutes until softened and pliable, then drain and use kitchen shears to snip them into shorter, manageable 4-inch lengths.
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2
In a small mixing bowl, whisk together the lime juice, fish sauce, and shaved palm sugar until the sugar is completely dissolved. Stir in the minced garlic and Thai chilies. Set this dressing aside to let the flavors meld.
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3
Bring a medium pot of water to a gentle boil. Prepare an ice bath in a separate bowl nearby.
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4
Drop the soaked and cut glass noodles into the boiling water. Cook for only 1-2 minutes until they are completely transparent and tender but still 'bouncy'. Do not overcook or they will become mushy.
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5
Quickly remove the noodles with a strainer and plunge them into the ice bath for 30 seconds to stop the cooking. Drain very thoroughly; excess water will dilute your dressing.
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6
In the same pot of boiling water, add the shrimp. Poach for 2-3 minutes until they turn pink and opaque. Immediately remove and set aside to cool slightly.
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7
In a large mixing bowl, combine the drained noodles and the poached shrimp.
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8
Pour half of the dressing over the noodles and shrimp while they are still slightly warm; this helps the noodles absorb the flavor.
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9
Add the sliced shallots, red onion, cherry tomatoes, Chinese celery, spring onions, and cilantro to the bowl.
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10
Pour the remaining dressing over the salad and toss gently but thoroughly using two large spoons or clean hands to ensure every strand of noodle is coated.
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11
Taste the salad. It should be a bold balance of sour and salty. Add a splash more fish sauce or lime juice if needed.
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12
Transfer to a serving platter. Sprinkle generously with the crushed roasted peanuts and toasted dried shrimp just before serving to maintain their crunch.
💡 Chef's Tips
Drain the noodles extremely well after the ice bath; any clinging water will make the salad bland. If you can't find Chinese celery, use the tender inner leaves of regular celery for that specific herbal punch. For the best texture, serve this salad immediately after mixing while the noodles are still springy. To make it more substantial, you can add 100g of ground pork or chicken sautéed in a little water, which is very traditional. Adjust the 'Bird's Eye' chilies carefully—they are very potent! Start with one if you prefer a mild heat.
🍽️ Serving Suggestions
Serve at room temperature or slightly chilled as a refreshing lunch. Pair with a crisp, cold Lager or a dry Riesling to cut through the spice. Accompanied by a side of sticky rice to soak up the extra dressing. Serve alongside other Thai small plates like chicken satay or fish cakes for a full feast. Garnish with extra lime wedges and fresh mint leaves for an extra pop of color.