Light Thai Glass Noodle Salad (Yum Woon Sen)
This Thai glass noodle salad is full flavored yet light. Bean thread noodles are tossed in a spicy and sour Thai dressing. This gluten-free salad recipe only takes 30 minutes to put together.
Equipment
Ingredients
- 3 1/2 oz bean thread noodles
- 1/2 lb shrimp peeled and deveined
- 1/3 lb ground pork
- 1 medium shallot thinly sliced
- 1 green onion chopped
- 1/2 cup cherry tomatoes sliced in half
- 4 tbsp cilantro chopped
- 1/2 cup roasted peanuts coarsely chopped
For salad dressing
- 2-3 Thai red chili (bird's eye chili)
- 1 clove garlic
- 1 1/2 tbsp fish sauce
- 4 tbsp lime juice
- 1 1/2 tbsp palm sugar
Instructions
- Soak glass noodles in water for 5-6 minutes and drain.
- Meanwhile, make the salad dressing. Pound garlic and chili with a mortar and pestle. Add fish sauce, lime juice, palm sugar, and mix well. Set aside.
- Boil a pot of water and cook the noodles for 2 minutes. Take the noodles out of boiling water leaving the hot water in the pot. Drain and cut the noodles to a manageable length with kitchen scissors.
- In the hot water over medium heat, add the shrimp and poach until fully cooked, about 2 minutes. Take the shrimp out of the pot.
- Add the ground pork in the hot water and fully cook. Strain the water from the pork using a skimmer.
- Combine noodles, shrimp, pork, shallot, green onion, tomatoes, and cilantro in a large mixing bowl. Drizzle the salad dressing over everything and toss well. Garnish with roasted peanuts on top. Serve warm or chilled.
Nutrition
Calories: 371kcal | Carbohydrates: 32g | Protein: 24g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 713mg | Potassium: 511mg | Fiber: 2g | Sugar: 5g | Vitamin A: 147IU | Vitamin C: 14mg | Calcium: 77mg | Iron: 2mg