π About This Recipe
Yam Wun Sen is a vibrant, textural masterpiece from the heart of Thailand, balancing the 'four pillars' of Thai flavor: spicy, sour, salty, and sweet. This refreshing salad features translucent mung bean noodles that soak up a punchy lime and chili dressing, tossed with succulent shrimp and savory ground pork. It is a light yet deeply satisfying dish that serves as a perfect cooling appetizer or a bright, healthy lunch.
π₯ Ingredients
The Noodles & Proteins
- 100 grams Dry Glass Noodles (Mung Bean Thread) (soaked in room temp water for 7-10 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 or Chicken Stock (for poaching the proteins)
The Zesty Dressing
- 4 tablespoons Fresh Lime Juice (freshly squeezed is essential)
- 3 tablespoons Fish Sauce (use a high-quality brand)
- 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 & Herbs
- 3 pieces Shallots (thinly sliced)
- 1/2 cup Cherry Tomatoes (halved)
- 2 stalks Chinese Celery (cut into 1-inch pieces; include leaves)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 2 stalks Green Onions (sliced into 1-inch batons)
The Crunch (Garnish)
- 2 tablespoons Roasted Peanuts (unsalted, roughly crushed)
- 1 tablespoon Dried Shrimp (toasted and lightly pounded (optional))
π¨βπ³ 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 7-10 minutes until pliable but not mushy, then drain and use kitchen shears to cut them into manageable 4-5 inch lengths.
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2
In a small mixing bowl, whisk together the lime juice, fish sauce, and 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 small pot with 1/4 cup of water or chicken stock to a simmer over medium heat. Add the ground pork, breaking it up into small crumbles with a spatula. Cook until just opaque and cooked through (about 2-3 minutes).
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4
Using a slotted spoon, remove the pork and place it in a large mixing bowl. Keep the flavorful cooking liquid in the pot.
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5
In that same simmering liquid, add the shrimp. Poach for 1-2 minutes until they turn pink and curl into a 'C' shape. Do not overcook. Remove the shrimp and add them to the bowl with the pork.
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6
Bring a separate pot of water to a rolling boil. Drop the soaked and drained glass noodles into the boiling water for exactly 45-60 seconds. They should be translucent and slippery.
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7
Immediately drain the noodles and add them to the large mixing bowl with the pork and shrimp while they are still warm. The warmth helps the noodles absorb the dressing.
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8
Pour the prepared dressing over the warm noodles and proteins. Toss thoroughly to ensure every strand of noodle is coated.
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9
Add the sliced shallots, cherry tomatoes, Chinese celery, cilantro, and green onions to the bowl.
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10
Toss the salad gently one more time to combine the fresh vegetables with the dressed noodles.
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11
Transfer the salad to a serving platter. Sprinkle generously with the crushed roasted peanuts and toasted dried shrimp for that signature Thai crunch.
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12
Serve immediately while the noodles are at room temperature or slightly warm for the best texture.
π‘ Chef's Tips
Don't oversoak or overcook the glass noodles; they should have a slight 'snap' or chew (al dente) rather than being mushy. Always toss the noodles with the dressing while they are still warm so they act like a sponge for the flavors. If you can't find Chinese celery, use the inner tender stalks and leaves of regular celery, as they provide a similar herbal punch. Adjust the spice level by removing the seeds from the Thai chilies or increasing the palm sugar to balance the heat. For a vegetarian version, swap the pork/shrimp for firm tofu and mushrooms, and use salt or light soy sauce instead of fish sauce.
π½οΈ Serving Suggestions
Serve as a light lunch alongside a bowl of jasmine rice to soak up the extra dressing. Pair with Thai Grilled Chicken (Gai Yang) for a complete, protein-rich dinner. Enjoy with a crisp, cold Lager or a slightly sweet Riesling to balance the chili heat. Serve in individual lettuce cups (Bibb or Romaine) for an elegant party appetizer. Accompany with extra lime wedges on the side for those who prefer an extra sour kick.