Yum Woon Sen (Thai Spicy Glass Noodle Salad)

Ingredients

• 80 g Dried glass noodles (bean thread noodles) (Also called cellophane noodles or mung bean vermicelli)
• 6-8 pieces Shrimp (peeled and deveined) (Medium size, about 80g total)
• 1 link Sausage (Asian-style pork or chicken sausage preferred)
• 80 g Minced chicken (Or use pork; can hand-chop or buy pre-ground)
• 0.5 medium Tomato (Use more if desired)
• 0.5 medium Onion (Red or white)
• 1 stalk Celery (With leaves if possible)
• 2 tbsp Fresh coriander (cilantro) (Chopped, for garnish)
• 1 whole Lime (Should yield about 2 tbsp juice)
• 2-4 pieces Red chili (Adjust to taste, Thai bird's eye preferred)
• 1 tbsp Light soy sauce (For cooking the chicken)
• 2 tbsp Fish sauce (For dressing)
• 1 tsp Sugar (White or palm sugar)
• 0.25 tsp Monosodium glutamate (MSG) (Optional, for umami)
• 2 tbsp Roasted peanuts (Roughly chopped, for topping)

Instructions

1. Soak Glass Noodles

   Place dried glass noodles in a bowl and cover with room temperature water. Soak for 10-15 minutes until soft. Drain and cut into shorter lengths with scissors.

   Time: PT15M

2. Prepare Vegetables and Aromatics

   Slice half a tomato, half an onion (red or white), and 1 stalk of celery. Chop coriander leaves. Roll lime on the counter to release juice, then cut and squeeze to yield about 2 tbsp juice. Slice red chilis finely.

   Time: PT7M

3. Slice Sausage

   Slice the sausage into thin rounds.

   Time: PT2M

4. Chop or Mince Chicken

   If not using pre-ground, hand-chop chicken breast or thigh into fine mince.

   Time: PT3M

5. Boil Sausage and Shrimp

   Bring a medium saucepan of water to a boil. Add sliced sausage and cook for 1 minute. Add shrimp and cook for 1-2 minutes until pink and opaque. Remove with a slotted spoon and set aside.

   Time: PT3M

   Temperature: 100°C

6. Blanch Glass Noodles

   In the same boiling water, add soaked glass noodles and cook for about 1 minute until just translucent. Drain immediately in a strainer.

   Time: PT2M

   Temperature: 100°C

7. Cook Minced Chicken

   Add a small amount of water (about 2 tbsp) to a clean saucepan. Add minced chicken and 1 tbsp light soy sauce. Cook over medium heat, stirring, until chicken is just cooked through and juices are released (about 2 minutes).

   Time: PT2M

   Temperature: Medium heat

8. Mix Hot Chicken with Sugar

   Transfer hot, cooked chicken to a large mixing bowl. Add 1 tsp sugar and stir until dissolved.

   Time: PT1M

9. Add Seasonings

   Add 2 tbsp fish sauce, 2 tbsp lime juice, and chopped chilis to the bowl. Stir well and taste. Adjust seasoning to your preference (more lime, fish sauce, or chili as desired). Optionally, add 1/4 tsp MSG for umami.

   Time: PT2M

10. Combine Vegetables and Noodles

    Add sliced onion, tomato, sausage, shrimp, and glass noodles to the bowl. Toss thoroughly until noodles absorb the dressing.

    Time: PT3M

11. Finish and Serve

    Top salad with chopped celery, coriander, and roasted peanuts. Serve immediately.

    Time: PT2M

12. Cleanup

    Wash all used utensils: mixing bowl, saucepan, strainer, knife, cutting board, measuring spoons, and serving plate.

    Time: PT10M

Nutrition Facts

Calories

420

Protein

22g

Carbohydrates

58g

Fat

10g

Fiber

3g

Ingredient Substitutions

• Instead of Dried glass noodles (bean thread noodles): Sweet potato noodles (Korean dangmyeon), Rice vermicelli (texture will differ)
• Instead of Shrimp (peeled and deveined): Squid rings, Chicken breast
• Instead of Sausage: Chinese lap cheong, Hot dog (texture will differ)
• Instead of Minced chicken: Minced pork, Firm tofu (for vegetarian)
• Instead of Tomato: Cherry tomatoes
• Instead of Onion: Shallot
• Instead of Celery: Chinese celery, Parsley stalks
• Instead of Fresh coriander (cilantro): Thai basil, Omit if allergic
• Instead of Lime: Lemon (flavor will differ), Rice vinegar (1.5 tbsp)
• Instead of Red chili: Jalapeño, Serrano, Chili flakes
• Instead of Light soy sauce: Tamari, Fish sauce (reduce salt elsewhere)
• Instead of Fish sauce: Soy sauce (for vegetarian)
• Instead of Sugar: Honey, Brown sugar
• Instead of Monosodium glutamate (MSG): Omit, Mushroom powder
• Instead of Roasted peanuts: Cashews, Omit for nut allergy

Equipment Needed

• Large mixing bowl
• Medium saucepan
• Strainer or colander
• Mortar and pestle (optional)
• Knife
• Cutting board
• Measuring spoons
• Serving plate (optional)

Critical Steps — Do Not Skip

• Soak glass noodles properly (not too long, not too short).
• Do not overcook shrimp or noodles.
• Mix dressing and taste before adding noodles.
• Toss noodles thoroughly to absorb dressing.

Chef Tips from the Video

• Adjust the balance of sweet, sour, salty, and spicy to your own taste.
• Use a mortar and pestle to pound chilis for a more aromatic dressing.
• Add more herbs like mint or Thai basil for extra freshness.
• If using MSG, add sparingly; a little goes a long way.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 day. Noodles may harden; let come to room temperature before eating.

Freezer: Not recommended; noodles and vegetables lose texture.

Room temperature: Safe for up to 2 hours due to seafood and meat.

Make-Ahead Tips

• Prep vegetables and proteins in advance and store separately.
• Mix salad just before serving for best texture.