Yum Woon Sen: A Refreshing Thai Noodle Salad
Spicy, Sour, and Sweet! The Authentic Taste of Thai Street Food, Yum Woon Sen Recipe
Experience the authentic flavors of Thailand right at home with this easy-to-make Yum Woon Sen recipe! This vibrant Thai salad, featuring succulent shrimp, savory minced pork, and crisp fresh vegetables, is the perfect appetizer or light meal to awaken your palate. The unique blend of coconut sugar, fish sauce, and lime juice creates an exotic and irresistible taste. We’ve even kept the ingredients accessible, so try looking for them at your local supermarket!
Salad Ingredients
- 50g minced pork
- 7 peeled and deveined shrimp
- 1/4 onion, thinly sliced
- 1 tomato, cut into 8 wedges
- 1 stalk celery, thinly sliced diagonally
- 3 stalks green onions, cut into 3cm lengths
- 1/3 portion dried ‘saifun’ noodles (similar to glass noodles but thinner)
Flavorful Dressing
- 2 Tbsp fish sauce
- 2.5 Tbsp fresh lime juice
- 2 cloves garlic, minced (approx. 1 tsp)
- 2 Thai chilies or bird’s eye chilies, finely chopped (1 can be optional)
- 1 tsp coconut sugar (if using regular sugar, brown > granulated > powdered is recommended for depth)
- 2 Tbsp fish sauce
- 2.5 Tbsp fresh lime juice
- 2 cloves garlic, minced (approx. 1 tsp)
- 2 Thai chilies or bird’s eye chilies, finely chopped (1 can be optional)
- 1 tsp coconut sugar (if using regular sugar, brown > granulated > powdered is recommended for depth)
Cooking Instructions
Step 1
First, let’s prepare the ‘saifun’ noodles, which are key to the salad’s texture. These noodles are similar to glass noodles but are notably thinner. While they soak, we can start prepping the other ingredients for our delicious Yum Woon Sen!
Step 2
Thinly slice the celery diagonally into about 0.5cm thick pieces. If you’re using Chinese celery, which is often thinner and has a stronger flavor, you might want to use a bit less, or be aware that its potent taste can be polarizing for those who dislike cilantro.
Step 3
Cut the 3 stalks of green onions into approximately 3cm lengths, about the width of two knuckles on your index finger. Keeping them this length ensures they integrate well into the salad.
Step 4
Slice the 1/4 onion thinly into strips. This will add a pleasant crispness to the salad.
Step 5
Cut the tomato into 8 wedges. We’re adding extra tomato because it brings a wonderful freshness that enhances the overall flavor profile of the salad.
Step 6
Once the vegetables are prepped, it’s time to cook the minced pork. Instead of using oil, we’ll cook it with just a small amount of water in a small pan. Add just enough water to barely cover the bottom of the pan, and once it starts boiling, add the minced pork and stir-fry quickly until just cooked.
Step 7
While the noodles are cooking, place the prepared shrimp in a sieve and blanch them in the boiling noodle water for just 45 seconds. Overcooking will make the shrimp mushy. The ‘saifun’ noodles themselves should not be cooked for more than 2 minutes, aim for about 1 minute and 45 seconds, as they can become overly soft very quickly if overcooked.
Step 8
Now, it’s time to combine all the prepared ingredients and the dressing. If you’re using coconut sugar for the first time, make sure it dissolves well by tossing everything thoroughly. If you’re using regular sugar, the flavor profile will be slightly different; for richer sweetness, consider using brown sugar, followed by granulated, then powdered sugar.
Step 9
And there you have it! Your delicious Yum Woon Sen is ready. The vibrant mix of fresh vegetables, plump shrimp, and tender pork creates a symphony of textures and flavors that’s truly delightful.
Step 10
This photo shows what coconut sugar often looks like – it can be quite solid and needs to be scraped from its container. If you have any tips for making coconut sugar easier to use, please share them in the comments!
