Yum Woon Sen translates to Thai noodle salad, and is made with bean thread noodles, or sometimes called glass noodles since they are translucent. The noodles and pork are cooked separately then tossed together with a sour and salty dressing, and served with lettuce or even with rice.
If you order Yum Woon Sen in Thailand, it will most likely be very spicy, which is why some Thai's eat it with steamed rice. You also might get it topped with shrimp, which is a common way to serve this dish.
I omitted the shrimp and just did ground pork and 3 chili's, which turned out pretty spicy. If you like yours more mild than I would do just one Thai bird's eye chili.
You can always add more if it's not spicy enough. The same goes with fish sauce and lime juice, start with what I have listed and add more depending on your taste.
Some recipes also add about a teaspoon of sugar. I don't add sugar, but if you want some of that sweetness, then add light brown sugar or coconut sugar to the dressing.
Once the bean thread noodles are cooked and mixed with the dressing, they will begin to absorb it and expand. If you don't plan on eating this dish right away, then I would recommend mixing it with the dressing until you're ready to serve it.
You can't really refrigerate Yum Woon Sen either for this reason, but you can find the noodles in individual portions which make it easy to make a serving when needed.
Traditionally Yum Woon Sen is topped with roasted peanuts, but I did Cashews, since I like the taste better. You could use either based on your preference.
Yum Woon Sen- Thai Glass Noodle Salad
- 2 oz Dried Bean Thread Noodles
- ½ lb Ground Pork mixed with 1 tbsp soy sauce (preferably Golden Mountain)
- 1 Tbsp Fish Sauce Have more on hand
- 2 Tbsp Lime Juice Have more on hand
- 1 tsp Coconut Sugar or regular sugar
- 1 Roma Tomato Sliced and seeds removed
- 2 Green Onion Green part cut into 1in pieces
- 1-2 Thai birds eye Chili's Chopped fine or Red pepper flakes
- Roasted Peanuts or Cashews for garnish
- Mints leaves or Cilantro leaves for garnish
- 3 Shrimp cooked in gently boiling water for a minute (optional)
- Place Dried bean thread noodles in room temperature water for 10 minutes.
- Mix 1 tbsp of soy sauce with the ground pork and set aside while prepping remaining ingredients.
- Combine Fish sauce, Fresh lime juice, optional sugar, and chopped chili pepper or red pepper flakes together in a small bowl.
- Heat a non stick pan over medium heat and cook pork until done. If there is a lot of fat, drain the fat.
- Once noodles have softened you can cut with kitchen scissors to make them shorter. Drain noodles in a colander and set aside. Bring a small pot of water to a boil. Place softened noodles in boiling water and blanch for about a minute. They should be soft and clear at this point. Drain and place in a bowl.
- This last step should be done right before you are ready to serve, since the noodles will expand and absorb the dressing.
- In the same bowl as the noodles add the cooked pork and dressing. Toss to combine. Now add tomatoes, green onions, cilantro or mint leaves, and toss lightly. Transfer to a plate and top with roasted peanuts or cashews. Enjoy!