Thai Glass Noodle Salad
Thai Glass Noodle Salad (Yum Woon Sen) - Easy recipe of healthy Thai glass noodle with shrimp in a delicious lime and sweet chili salad dressing.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 oz (125g) pre-soaked mung bean noodles, glass noodles, cellophane noodles
- 8-12 medium-sized shrimp (shelled and deveined)
- 3 shallots (thinly sliced)
- 1/2 tomato (diced)
- 1 tablespoon coarsely chopped cilantro leaves
- 1 tablespoon coarsely chopped mint leaves
- 2 tablespoons roasted cashew nuts (or roasted peanuts, pounded)
- 1 garlic (fineley minced)
- 1 1/2 tablespoons fish sauce
- 1 tablespoon sugar or to taste
- 2 tablespoons warm water
- 1 tablespoon lime juice (or to taste)
- 1 tablespoon Thai sweet chili sauce
Instructions
- 1
Dry mung bean noodles are very light. Soak the dry mung bean noodles in warm water for about 10 minutes, or until soft. Discard the water, drain thoroughly, and set aside (use 4 oz (125 g) for this recipe).
- 2
Boil some water and add the noodles, cooking according to the package instructions (usually a couple of minutes or until just cooked through but not mushy). Remove the noodles and drain. In the same water, boil the shrimp until completely cooked, then remove and set aside.
- 3
Mix all the ingredients for the dressing well, ensuring that the sugar is completely dissolved. Set aside.
- 4
In a salad bowl, combine the mung bean noodles, shrimp, shallots, tomato, cilantro, and mint with the dressing. Toss to blend well. Add the roasted cashew nuts and stir to combine. Serve immediately at room temperature, or chill in the refrigerator for 30 minutes before serving.