Yam Woon Sen (Thai Glass Noodle Salad with Shrimp)

seriouseats.com

Darwin

subheading: For the Dressing:

3 cilantro roots (10g), cleaned (see note)

2 fresh red Thai chiles, stemmed (see note)

1 small garlic clove (4g), peeled

Kosher salt

1 tablespoon plus 1 ½ teaspoons (20g) sugar

¼ cup (60ml) fresh lime juice from 2 to 3 limes

¼ cup (60ml) fish sauce

subheading: For the Salad:

2.8 ounces (80g) Thai mung bean glass noodles (see note)

8 large shrimp (about 5 ounces; 140g) peeled and deveined

3.5 ounces (100g) ground pork

3 fresh red Thai chiles, stemmed and thinly sliced into rounds (see note)

1 plum tomato (about 150g), cored, seeded, and cut lengthwise into ¼ inch-wide strips

1 medium shallot (50g), thinly sliced

2 tablespoons (40g) roasted unsalted peanuts, roughly chopped

3 sprigs fresh cilantro including tender stems (5g), cut into 1-inch pieces

5 sprigs (10g) Chinese celery including tender stems, cut into 1-inch pieces, or 1 small celery rib, thinly sliced (see note)

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer