Thai 10 min

Thai Yum Woon Sen (Glass Noodle Salad)

Name: Thai Yum Woon Sen (Glass Noodle Salad)
Total time: 10 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 4 oz dry glass noodles (mung bean vermicelli); 8 oz ground pork or minced shrimp; 4 shallots, sliced thin; 4 stalks green onion, sliced; 1/4 cup celery, sliced thin; 1/4 cup dried shrimp; 3 tablespoons fish sauce; 3 tablespoons lime juice; 1 tablespoon sugar; 2 tablespoons chili flakes; 1 tablespoon roasted chili paste (nam prik pao); Fresh cilantro and mint for garnish

dairy-freehealthyspicygluten-freehigh-protein

Ingredientsfor 2

280

Cal

18g

Protein

36g

Carbs

Fat

14 oz dry glass noodles (mung bean vermicelli)
28 oz ground pork or minced shrimp
34 shallots, sliced thin
44 stalks green onion, sliced
51/4 cup celery, sliced thin
61/4 cup dried shrimp
73 tablespoons fish sauce
83 tablespoons lime juice
91 tablespoon sugar
102 tablespoons chili flakes
111 tablespoon roasted chili paste (nam prik pao)
12Fresh cilantro and mint for garnish

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Instructions

1
Soak glass noodles in cold water for 10 minutes until pliable. Cook in boiling water for 1 minute until just translucent and tender. Drain and cut into manageable lengths.
2
Cook ground pork in a pan with 2 tablespoons water over medium heat until just cooked through, breaking into small pieces. Do not brown. Transfer to a bowl with all juices.
3
Mix fish sauce, lime juice, sugar, chili flakes, and nam prik pao. Taste — this dressing should be assertively seasoned: very sour, very salty, and spicy.
4
Combine warm noodles, pork, shallots, green onions, celery, and dried shrimp. Pour dressing over and toss thoroughly while everything is still warm — warm noodles absorb the dressing more deeply.
5
Garnish with cilantro and mint. Serve immediately at room temperature. Yum woon sen should be boldly dressed — if the noodles look dry, they need more lime and fish sauce.