📝 About This Recipe
Transport your senses to the bustling streets of Bangkok with this vibrant Yum Woon Sen, a classic Thai salad that perfectly balances the four pillars of Thai flavor: spicy, sour, salty, and sweet. Naturally gluten-free, this dish features silky mung bean noodles tossed with succulent shrimp, savory ground pork, and a punchy lime-chili dressing. It is a light yet deeply satisfying meal that serves as a refreshing palate cleanser or a standout main course for warm-weather dining.
🥗 Ingredients
The Noodles and Proteins
- 100 grams Dry Glass Noodles (Mung Bean Thread) (soaked in room temp water for 15 mins)
- 150 grams Ground Pork (can substitute with ground chicken)
- 8-10 pieces Large Shrimp (peeled and deveined, tails on)
- 1/4 cup Water (for poaching the pork)
The Zesty Dressing
- 4 tablespoons Fresh Lime Juice (about 2-3 juicy limes)
- 3 tablespoons Fish Sauce (ensure it is gluten-free certified)
- 1 tablespoon Palm Sugar (finely shaved; substitute with brown sugar if needed)
- 3-5 pieces Thai Bird's Eye Chilies (finely minced; adjust to heat preference)
- 2 cloves Garlic (finely minced or pounded into a paste)
Vegetables and Aromatics
- 3 pieces Shallots (thinly sliced)
- 1/2 cup Chinese Celery (cut into 1-inch pieces; use regular celery leaves as backup)
- 1/2 cup Cherry Tomatoes (halved)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 stalks Green Onions (cut into 1-inch lengths)
The Garnish
- 2 tablespoons Roasted Peanuts (unsalted, roughly crushed)
- 1 tablespoon Dried Shrimp (optional; toasted 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 15-20 minutes until pliable but not mushy. Drain and use kitchen shears to cut them into manageable 4-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 of water (about 1/4 cup) to a simmer over medium heat. Add the ground pork, breaking it up with a spatula. Cook until just opaque and cooked through, about 3 minutes. Do not drain the juices; they add flavor to the salad.
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4
In the same pot or a separate small pot of boiling water, blanch the shrimp for 2 minutes or until they turn pink and curl into a 'C' shape. Remove immediately and set aside.
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5
Bring a fresh pot of water to a rolling boil. Drop the soaked and drained noodles into the water for exactly 45-60 seconds. They should be transparent and soft but still have a slight 'snap'.
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6
Drain the noodles immediately and transfer them to a large mixing bowl while they are still warm. Warm noodles absorb the dressing much better than cold ones.
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7
Pour the dressing over the warm noodles and toss thoroughly using tongs.
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8
Add the cooked ground pork (and its juices), the poached shrimp, sliced shallots, cherry tomatoes, and Chinese celery to the bowl.
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9
Gently fold in the green onions and cilantro, being careful not to bruise the delicate herbs.
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10
Taste the salad. It should be a bold explosion of flavor. If it's too sour, add a pinch more sugar; if it needs more salt, add a splash of fish sauce.
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11
Transfer the salad to a serving platter. Sprinkle the crushed roasted peanuts and toasted dried shrimp over the top for a crunchy finish.
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12
Serve immediately while slightly warm or at room temperature for the best texture and flavor profile.
💡 Chef's Tips
Don't overcook the noodles; 60 seconds is usually the limit once they hit boiling water, or they will become mushy. Always toss the noodles with the dressing while they are still warm to ensure the flavors penetrate deep into the starch. Use 'Mung Bean' glass noodles rather than sweet potato starch noodles (Japchae style) for the correct authentic texture. Adjust the 'Spicy' level by removing the seeds from the Thai chilies if you prefer a milder experience. If you can't find Chinese celery, use the tender inner stalks and leaves of regular celery for that specific herbal note.
🍽️ Serving Suggestions
Serve alongside grilled Thai chicken (Gai Yang) for a complete protein-rich meal. Pair with a crisp, cold Singha beer or a chilled Riesling to cut through the chili heat. Offer extra lime wedges on the side for those who love an extra hit of acidity. Serve as part of a traditional Thai family-style spread with steamed jasmine rice and a mild green curry. For a beautiful presentation, serve inside a hollowed-out pineapple or on a bed of vibrant green lettuce leaves.