Thai Glass Noodle Salad with Shrimp (Yum Woon Sen)

How to Make Thai Glass Noodle Salad with Shrimp (Yum Woon Sen)

1. 1

   Step 1: Soak and drain the glass noodles

   Place the glass noodles in a heatproof bowl and cover with just-boiled water. Let soak for 5–7 minutes until pliable but not mushy, then drain, rinse under cold water to stop cooking, and trim any excessively long strands; toss with a teaspoon of neutral oil to prevent sticking and set aside to cool.

   For this step

   • 5 ozGlass noodles (mung bean vermicelli), dry
   
2. 2

   Step 2: Poach the shrimp and make the dressing

   Bring a pot of water to a gentle boil, add shrimp and cook 2–3 minutes until opaque and pink, then transfer to an ice bath to chill and drain. While shrimp cool, whisk the dressing: combine fish sauce, fresh lime juice, palm (or brown) sugar, minced garlic and thinly sliced Thai chiles until sugar dissolves; taste and balance sweet-salty-sour as desired.

   For this step

   • 12 ozRaw shrimp, peeled and deveined (medium/large)
   • 1/3 cupDressing (fish sauce, fresh lime juice, palm or brown sugar, minced garlic, sliced Thai chiles)
   
3. 3

   Step 3: Prepare vegetables and herbs

   Thinly slice the red onion and scallions, halve the cherry tomatoes, slice or ribbon the cucumber, and roughly chop cilantro (including tender stems). If the onion is very sharp, soak slices briefly in cold water for 5 minutes and drain before using to tame the bite.

   For this step

   • 1 cupCherry tomatoes, halved
   • 1/2 cupRed onion, thinly sliced
   • 1 cupSeeded cucumber, thinly sliced or ribboned
   • 1/3 cupScallions (green onions), thinly sliced
   • 1/2 cupFresh cilantro, leaves and tender stems
   
4. 4

   Step 4: Toss salad to combine

   In a large bowl, combine cooled glass noodles, chopped shrimp (roughly halved if large), tomatoes, onion, cucumber, scallions and cilantro. Pour the dressing over the salad and toss gently but thoroughly so noodles and shrimp are evenly coated; adjust seasoning with extra fish sauce, lime, or sugar as needed.

   For this step

   • 1/3 cupRoasted peanuts, coarsely chopped
   
5. 5

   Step 5: Rest, garnish and serve

   Let the salad rest 5–10 minutes in the fridge to let flavors meld, then transfer to a platter. Scatter chopped roasted peanuts and additional cilantro over the top and serve with lime wedges and extra sliced chiles for heat on the side.

1. Place the glass noodles in a heatproof bowl and cover with just-boiled water. Let soak for 5–7 minutes until pliable but not mushy, then drain, rinse under cold water to stop cooking, and trim any excessively long strands; toss with a teaspoon of neutral oil to prevent sticking and set aside to cool.
2. Bring a pot of water to a gentle boil, add shrimp and cook 2–3 minutes until opaque and pink, then transfer to an ice bath to chill and drain. While shrimp cool, whisk the dressing: combine fish sauce, fresh lime juice, palm (or brown) sugar, minced garlic and thinly sliced Thai chiles until sugar dissolves; taste and balance sweet-salty-sour as desired.
3. Thinly slice the red onion and scallions, halve the cherry tomatoes, slice or ribbon the cucumber, and roughly chop cilantro (including tender stems). If the onion is very sharp, soak slices briefly in cold water for 5 minutes and drain before using to tame the bite.
4. In a large bowl, combine cooled glass noodles, chopped shrimp (roughly halved if large), tomatoes, onion, cucumber, scallions and cilantro. Pour the dressing over the salad and toss gently but thoroughly so noodles and shrimp are evenly coated; adjust seasoning with extra fish sauce, lime, or sugar as needed.
5. Let the salad rest 5–10 minutes in the fridge to let flavors meld, then transfer to a platter. Scatter chopped roasted peanuts and additional cilantro over the top and serve with lime wedges and extra sliced chiles for heat on the side.