Yam Woon Sen (Thai Glass Noodle Salad with Shrimp)
Yam woon sen is a Thai glass noodle salad where soaked and briefly boiled mung bean noodles are tossed with blanched shrimp, sliced red onion, diagonally cut celery, and chopped cilantro in a dressing of lime juice, fish sauce, and palm sugar. The noodles are soaked in warm water for ten minutes, then boiled for just two minutes to maintain their chewy, springy texture - rinsing in cold water immediately after removes surface starch and prevents clumping. The shrimp need only a two-minute blanch to reach a firm, bouncy doneness; any longer and they turn rubbery. The dressing builds three layers simultaneously - fish sauce for salty depth, lime juice for bright acidity, and palm sugar for a caramel sweetness - creating the complex balance characteristic of Thai cuisine. Cilantro provides a fresh, herbal finish.
Adjust Servings
Instructions
- 1
Soak noodles 10 minutes, boil for 2 minutes, then cool.
- 2
Blanch shrimp in boiling water for 2 minutes and drain.
- 3
Thinly slice red onion, slice celery diagonally, and roughly chop cilantro.
- 4
Mix lime juice, fish sauce, and palm sugar for dressing.
- 5
Quickly toss noodles, shrimp, and vegetables with dressing and serve.
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