Yam Woon Sen Recipe

Yam Woon Sen is Thailand's bright glass noodle salad, tossed with prawns, minced pork, crunchy vegetables and a zesty lime-chilli dressing. It is light, tangy and full of contrasting textures. Serve it warm or at room temperature as a refreshing main or a standout side.

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

Servings

4 servings

Calories

320

Ingredients

• 100 g dried glass noodles (mung bean vermicelli)
• 150 g prawns, peeled and deveined
• 150 g minced pork
• 1 small red onion, thinly sliced
• 1 tomato, diced
• 1 carrot, julienned
• 2 spring onions and 1 stalk celery, thinly sliced
• 2 tablespoons chopped fresh coriander and mint
• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 2 red chillies, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons roasted peanuts, crushed

Instructions

1. Soak the glass noodles in warm water for 10 minutes until soft, then drain. Cut them into shorter lengths with kitchen scissors for easier eating.
2. Bring a pot of water to a boil. Cook the prawns for 1 to 2 minutes until just pink, then remove with a slotted spoon.
3. In the same water, cook the minced pork for 2 to 3 minutes, breaking it up, until cooked through. Drain well.
4. Whisk together the lime juice, fish sauce, sugar, chillies and garlic until the sugar dissolves.
5. In a large bowl, combine the noodles, prawns, pork, red onion, tomato, carrot, spring onions and celery.
6. Pour over the dressing and toss well so the noodles absorb the flavours.
7. Garnish with coriander, mint and crushed peanuts, then serve warm or at room temperature.

Pro tips

• Do not overcook the glass noodles; they should stay springy, not mushy.
• Cut the noodles shorter so they are easy to pick up and mix.
• Taste the dressing before tossing and adjust the lime, fish sauce or sugar to your liking.
• Add the peanuts at the very end so they stay crunchy.

Frequently asked questions