Yam Woon Sen (Thai Glass Noodle Salad with Shrimp)
Quick answer
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...
What makes this special
- Yam Woon Sen combines springy glass noodles with snappy shrimp in a Thai palm sugar dressing.
- Soaking then boiling only 2 minutes preserves glass noodles' chewiness
- Shrimp pulled at exactly 2 minutes stays springy rather than rubbery
Key ingredients
Core cooking flow
- 1 Soak 90 g glass noodles in warm water for 10 minutes until pliable but not soft.
- 2 Add the soaked noodles to boiling water and cook over medium heat for only 2 minutes.
- 3 Add 140 g shrimp to boiling water and blanch for 2 minutes.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Soak 90 g glass noodles in warm water for 10 minutes until pliable but not soft.
While the water comes to a boil, prepare the red onion, celery, and cilantro so the salad can be tossed quickly later.
- 2Control
Add the soaked noodles to boiling water and cook over medium heat for only 2 minutes.
When they turn clear and springy, drain immediately and rinse under cold water to wash off starch and prevent clumping.
- 3Heat
Add 140 g shrimp to boiling water and blanch for 2 minutes.
Remove them as soon as the centers just turn opaque and firm, then drain well; cooking longer will make the shrimp rubbery.
- 4Prep
Thinly slice 50 g red onion and cut 60 g celery on a diagonal for crisp pieces.
Roughly chop 15 g cilantro at the end so the leaves keep their fresh herbal aroma.
- 5Season
In a mixing bowl, combine 2 tbsp lime juice, 1.5 tbsp fish sauce, and 1 tsp palm sugar.
Stir until the sugar dissolves so the dressing tastes salty, sharp, and lightly caramel-sweet in one pour.
- 6Finish
Add the noodles, shrimp, red onion, and celery to the dressing and toss quickly so everything is coated without crushing the noodles. Fold in the cilantro last, then serve immediately while the noodles are still springy.
After the steps
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