Thai Glass Noodle Salad (Yam Woon Sen)
Create a Delicious and Unique Thai Yam Woon Sen Salad Using Glass Noodles
Experience the vibrant flavors of Yam Woon Sen, a popular dish from Thailand’s northeastern region, right in your own kitchen! This refreshing salad features translucent, chewy glass noodles made from mung beans, combined with fresh vegetables and succulent shrimp. Tossed in a zesty, sweet, spicy, and sour Thai dressing, it’s a perfect appetizer or light meal that will tantalize your taste buds. Discover how to make this delightful summer treat!
Main Ingredients
- Glass noodles (mung bean vermicelli) 50g
- Cocktail shrimp 50g
- Red bell pepper 1/4
- Green bell pepper 1/4
- Chicory 30g
- Fresh cilantro 10g
- Cucumber 1/2
Cooking Instructions
Step 1
First, soak the glass noodles in cold water for about 30 minutes until they become soft and pliable. This step ensures they have a chewy yet tender texture.
Step 2
Briefly blanch the cocktail shrimp in boiling water until they turn pink. Be careful not to overcook, as this can make them tough. Cook for just 1-2 minutes, then rinse them under cold water to cool down.
Step 3
Wash the red bell pepper, remove the seeds, and thinly slice it into julienne strips for the salad. The vibrant color will add visual appeal.
Step 4
Similarly, wash the green bell pepper, remove the seeds, and julienne it. The combination of red and green bell peppers makes the salad look more appetizing.
Step 5
Wash the fresh chicory leaves thoroughly, pat them dry, and cut them into bite-sized pieces, about 3-4 cm long.
Step 6
Wash the fresh cilantro, shake off excess water, and chop the leaves into 1-2 cm pieces. The aromatic cilantro will enhance the flavor profile of the Yam Woon Sen.
Step 7
Wash the cucumber, remove the seeds, and slice it diagonally about 0.5 cm thick. This shape is easy to eat with the noodles.
Step 8
Now, let’s make the delicious dressing. In a bowl, combine 1 Tbsp minced garlic, 3 Tbsp fish sauce, 3 Tbsp fresh lime juice, 3 Tbsp oligosaccharide (or sugar), and 3 Tbsp Thai chili sauce. Stir well until the sugar is completely dissolved. The balance of sour, sweet, and spicy flavors is key!
Step 9
Add the soaked glass noodles to boiling water and blanch them for just 2-3 minutes. It’s important not to overcook them; the goal is to maintain their chewy texture.
Step 10
Immediately rinse the blanched noodles under cold water to stop the cooking process and cool them down. Drain them thoroughly to prevent sticking.
Step 11
In a large bowl, combine the drained glass noodles, cooked shrimp, julienned bell peppers, chicory, cilantro, and sliced cucumber. Pour the prepared dressing over the ingredients and gently toss everything together until well combined and coated with the dressing. Serve immediately and enjoy this flavorful Thai salad!
