Yum Woon Sen

1. 1

   Soak the glass noodles

   Soak the dried glass noodles in room temperature water for 7-10 minutes until soft and pliable. Do not use hot water yet, as this is just to soften them.

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   Tips:

   • • Use room temperature water for soaking to prevent mushy noodles
   • • The noodles should be pliable but still firm
2. 2

   Prepare the dressing

   Using a mortar and pestle, pound the garlic and Thai chilies into a paste. Add palm sugar and pound until dissolved. Transfer to a bowl and mix in fish sauce and fresh lime juice. Add the sliced shallot to soak in the dressing. Set aside to let flavors meld.

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   Tips:

   • • Pounding the aromatics releases more flavor than chopping
   • • The shallot will pickle slightly in the acidic dressing
   • • Adjust the balance of sweet, sour, and salty to your taste
3. 3

   Cook the glass noodles

   Bring a pot of water to a boil. Drain the soaked noodles and add them to the boiling water. Cook for 2 minutes until springy and translucent. Remove with a strainer or tongs, drain well, and set aside. Keep the water boiling for the proteins.

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   Tips:

   • • Do not overcook the noodles or they will become mushy
   • • Shake off excess water thoroughly
   • • Cut noodles with kitchen scissors to manageable lengths (about 3-4 inches) for easier eating
4. 4

   Poach the shrimp

   Using the same pot of boiling water over medium heat, add the peeled and deveined shrimp. Poach for about 2 minutes until the shrimp are pink, opaque, and fully cooked. Remove with a slotted spoon and set aside to cool slightly.

   NaNh NaNm

   Tips:

   • • Don't overcook the shrimp or they will become rubbery
   • • The shrimp should be pink and curled when done
5. 5

   Cook the ground pork

   Add the ground pork to the same boiling water. Break it up with a spoon and cook until fully cooked through, about 3-4 minutes. Strain the pork using a skimmer or pour into a fine-mesh strainer to drain excess water and fat.

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   Tips:

   • • Make sure to break up the pork into small pieces for even cooking
   • • Drain well to avoid watery salad
6. 6

   Prepare vegetables and aromatics

   While the proteins are cooling, prepare all the vegetables: halve the cherry tomatoes, chop the Chinese celery, chop the cilantro, slice the red bell pepper, and chop the green onion. If using dried shrimp, pound them lightly in the mortar. Crush or coarsely chop the roasted peanuts.

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   Tips:

   • • Keep vegetables crisp and fresh-looking
   • • Don't chop herbs too far in advance or they will wilt
7. 7

   Assemble the salad

   In a large mixing bowl, combine the cooked and cut glass noodles, poached shrimp, cooked ground pork, shallot (from the dressing), green onion, cherry tomatoes, Chinese celery, red bell pepper, cilantro, and dried shrimp if using. Pour the prepared dressing over everything.

   NaNh NaNm

   Tips:

   • • Make sure all components are at similar temperatures for even mixing
8. 8

   Toss and adjust seasoning

   Using clean hands or tongs, toss everything together thoroughly to ensure the dressing coats all ingredients evenly. Taste and adjust the seasoning, adding more fish sauce for saltiness, lime juice for sourness, or palm sugar for sweetness to achieve the perfect balance.

   NaNh NaNm

   Tips:

   • • The flavor should be bold and balanced with sweet, sour, salty, and spicy notes
   • • Use your hands for the best mixing results
9. 9

   Garnish and serve

   Transfer the salad to a serving plate. Garnish generously with the crushed roasted peanuts. Serve immediately while still slightly warm or at room temperature for the best texture and flavor.

   NaNh NaNm

   Tips:

   • • Serve immediately as the noodles will absorb the dressing and become soggy if left to sit
   • • Can be served warm, room temperature, or chilled, though slightly warm is most traditional

• •The key to perfect glass noodles is to soak them in room temperature water first, then briefly cook in boiling water. Never par-boil directly or they will become mushy.
• •Yum Woon Sen cannot be made ahead and stored. The glass noodles become soggy and harden when refrigerated. Prepare all components in advance but only mix right before serving.
• •Use 100% mung bean starch glass noodles (like Pine Brand) for the most authentic texture. Korean glass noodles are made from sweet potato starch and require different preparation.
• •The dressing can be made a day ahead and kept in the fridge, and vegetables can be prepped ahead, but cook the noodles and proteins on serving day.
• •Pounding the aromatics (garlic, chilies, palm sugar) in a mortar and pestle instead of chopping creates a more authentic, deeper flavor.
• •For the best flavor, include cilantro roots and stems in addition to the leaves, as they add significant flavor.
• •The salad should have a balance of four key flavors: sweet (palm sugar), sour (lime juice), salty (fish sauce), and spicy (chilies). Adjust to your preference.
• •Ground pork adds essential umami to the dish. If substituting, use dark meat chicken or turkey for better flavor.
• •Cut the cooked noodles with kitchen scissors to about 3-4 inch lengths for easier eating and better distribution of ingredients.
• •If making a vegetarian version, use soy sauce instead of fish sauce and substitute tofu or tempeh for the proteins.

• •
  Serves well as a light main dish for lunch
• •
  Excellent as part of a Thai feast alongside grilled meats
• •
  Pairs well with Som Tam (green papaya salad) for a refreshing meal
• •
  Complements richer curries as a cooling side dish
• •
  Goes well with sticky rice for a more filling meal
• •
  Pairs with Thai iced tea or fresh lime soda
• •
  Serve alongside Larb (minced meat salad) for a complete Isaan-style spread

Yum Woon Sen is a beloved staple dish found in Thai homes and restaurants throughout Thailand, with particularly strong roots in Central Thailand and Bangkok. The name translates literally as 'mixed glass noodles' - 'yum' meaning to mix together and 'woon sen' referring to the translucent mung bean noodles. The dish exemplifies the fundamental principle of Thai cuisine: the harmonious balance of four essential flavors - sweet, sour, salty, and spicy. Glass noodles, made from mung bean starch, were introduced to Thailand through Chinese culinary influence but have been completely integrated into Thai cooking. The addition of fresh herbs, lime juice, and fish sauce transforms the Chinese ingredient into a distinctly Thai creation. Yum Woon Sen is particularly popular as a light lunch dish or as part of a larger spread of dishes for dinner. It's commonly served at room temperature or slightly warm, making it ideal for Thailand's hot climate. The dish showcases Thai cooking's emphasis on fresh ingredients, bold flavors, and the art of balancing taste elements. Different regions of Thailand may add their own touches - some areas include more seafood, while others prefer pork or chicken, but the essential character of the dish remains consistent.

For authentic Yum Woon Sen, several elements are crucial: Use genuine glass noodles made from 100% mung bean starch, not Korean sweet potato noodles or rice vermicelli. The dressing must be made with Thai fish sauce (nam pla), not substitutes, and freshly squeezed lime juice, not bottled. Palm sugar (nam tan peep) provides the authentic sweetness with its caramel-like notes that white sugar cannot replicate. Thai bird's eye chilies (prik kee noo) give the proper heat level and flavor. The traditional method of pounding aromatics in a mortar and pestle (rather than chopping) releases essential oils and creates the proper texture for the dressing. Including cilantro roots and stems, not just leaves, adds authentic depth of flavor. The proteins - typically shrimp and ground pork - should be cooked simply in boiling water without additional seasonings, allowing the dressing to provide all the flavor. Ground pork is essential as it provides umami and richness that makes the dish truly satisfying. The salad should never be made ahead or refrigerated as authentic glass noodles become hard and lose their springy texture when cold. Proper texture comes from soaking noodles in room temperature water first, then briefly cooking in boiling water. The final dish should be a harmonious balance where you can distinctly taste sweet, sour, salty, and spicy all at once, with no single flavor dominating. Fresh herbs and vegetables should remain crisp, providing textural contrast to the soft noodles. Crushed roasted peanuts on top add essential crunch and nutty flavor. When served, authentic Yum Woon Sen should be at room temperature or slightly warm, never cold from the refrigerator, and the noodles should be springy and translucent, not mushy or opaque.