Maya Sari
A Refreshing and Flavorful Thai Classic
Yum Woon Sen is a lively Thai salad that really shows off powerful flavors. If you like something tasty but not too heavy, this salad will soon become your favorite choice.
This classic Thai dish is highly valued by many for its well-balanced sweet, salty, and sour tastes, which require compulsory trying by every amateur of Southeast Asian cuisine.
Having watched the movie where people were eating with such great pleasure in a very pleasant Thai restaurant, I decided to try Yum Woon Sen for the first time.
Joy from eating the salad full of soft noodles and multicolored vegetables made me quite curious about it.
And then, in some time, I was already standing in the kitchen, eager to cook just that very meal at home. What came out? A delicious and invigorating salad, which promptly became a favorite of my family.
Probably, an unexpected moment in some movie was provocative when I finally found this tasty recipe, now part of our regular meals.
Check My Pad Woon Sen Recipe
Why You’ll Love This Recipe
The real attractiveness of the Yum Woon Sen is in their sheer simplicity to prepare few ingredients, little effort, and voilà: you have a dish that is really bursting at the seams.
Be it a fast dinner, light lunch, or an awesome appetizer to serve guests, this salad will see the job through. Versatile, easily adapted to what might be on hand-so flexible, so delicious.
Ingredients:
- For the Salad:
- 200 grams shrimp, peeled
- 150 grams ground pork or beef
- 100 grams glass noodles/bean vermicelli
- 1 tbsp minced garlic
- 3 tbsp fish sauce
- 3 tbsp lime/lemon juice
- 2 tbsp soy sauce
- Palm sugar (adjust to taste)
- Thai chili or any chili (adjust to taste)
- Coriander leaves or cilantro
- Chinese celery
Let’s Get Started
- Dressing: In a bowl, combine all fish sauce, lime or lemon juice, soy sauce, and palm sugar. Stir until sugar is dissolved or well combined.
- Preparation of Vegetables and Herbs: Finely chop the coriander or cilantro and Chinese celery leaves. Place in a serving dish for garnish.
- Cook the Glass Noodles:
Soak in boiling water for about several minutes or until soft but still a little bit chewy. Drain out, immediately rinse with cold water, then cut into shorter lengths with scissors. - Cook the Shrimp and Meat:
Saute ground pork or beef until brown. Set aside. Using the same pan, saute shrimp until they have just turned pink, do not overcook. Finally place the cooked meat and shrimp in a large bowl to mix. - Assemble the Salad:
Add glass noodles to bowl with shrimp and meat; drizzle with dressing, tossing all together. Serve topped with chopped coriander leaves and Chinese celery.
Tips for Making the Best Yum Woon Sen
Adjust the Spice: Now, onto adjusting spice in Yum Woon Sen, make sure whatever you use best suits you. Use a little chili if you can only handle a little bit of kick. Work your way up from that with just a little more and then a little more until you get the exact amount of heat that works for you. As the saying goes, you can always add, but you can’t take it out!
Customize the Protein: It’s also super flexible when it comes to protein. While the classic is considered pork or beef, one shouldn’t be afraid to swap that out with chicken or even tofu if one is feeling a little different. Each one will add its unique flavor and texture to the dish.
Balance the Flavors: The beauty in Yum Woon Sen is in the balance of flavors. Fiddle with proportions of palm sugar to lime juice, to fish sauce until it’s right for you. A bit sweeter, a bit sourer, a bit savorer does what you can to adjust accordingly to your taste until just right.
Recipe Variations
Spicy Version: If you like it hot, then give your Wum Woon Sen an extra kick with more Thai chili or a splash of sriracha. This would surely give such a salad an added oomph that most spice lovers had always been looking for in the said Thai dish.
Vegetarian Option: Omit the meat and shrimp, then toss in some tofu or mushrooms-a great plant-based substitute that’s equally satisfying and flavorful.
Seafood Twist: If you are into seafood, add squid and scallops with the shrimp for the best result. Further, this gives this seafood salad even more depth and richness to make it such a delightful option for seafood lovers.
Final Thoughts
Yum Woon Sen strikes a perfect balance; it’s light but full of flavor. This Thai glass noodle salad will meet all those things, whether it’s a quick lunch or refreshing dinner or make something to impress your guests.
It’s fresh, vibrant, and bold, with bursting flavors in the mouth, making one full without feeling heavy. Try to make this at home to taste freshness and that special oomph that comes with all Thai dishes.
Give this recipe a try, then let me know how you liked it!
Share with me your Yum Woon Sen creations and don’t forget to check other Thai-inspired recipes on my blog. There is always something new and deliciously made!
More Recipes Like This
Yum Woon Sen (Glass Noodles Salad)
Ingredients
- 200 g shrimp, peeled
- 150 g ground pork or beef
- 100 g glass noodles/bean vermicelli
- 1 tbsp minced garlic
- 3 tbsp fish sauce
- 3 tbsp lime/lemon juice
- 2 tbsp soy sauce
- Palm sugar (adjust to taste)
- Thai chili or any chili, grounded (adjust to taste)
- Coriander leaves or cilantro
- Chinese celery
Instructions
- In a bowl, combine all garlic, chilis, fish sauce, lime or lemon juice, soy sauce, and palm sugar. Stir until sugar is dissolved or well combined.
- Finely chop the coriander or cilantro and Chinese celery leaves. Place in a serving dish for garnish.
- Soak in boiling water for about several minutes or until soft but still a little bit chewy. Drain out, immediately rinse with cold water, then cut into shorter lengths with scissors.
- Saute ground pork or beef until brown. Set aside. Using the same pan, sauté shrimp until they have just turned pink, do not overcook. Finally place the cooked meat and shrimp in a large bowl to mix.
- Add glass noodles to bowl with shrimp and meat; drizzle with dressing, tossing all together. Serve topped with chopped coriander leaves and Chinese celery.
