Ingredients
Noodles & Protein
- 100 grams dried bean thread noodles (approx. 2 bundles)
- 8 raw shrimp, peeled and tails removed
Vegetables & Herbs
- 1/4 cup Chinese celery, finely chopped
- 1/2 cup baby tomatoes, halved
- 1/2 cup red pepper, sliced
- 6 sprigs cilantro, chopped
- 1/2 small red onion (or shallots), finely sliced (approx. 1/4 cup)
- 1 bird’s eye chili, finely sliced (optional)
Dressing
- 2 1/2 tablespoons fish sauce
- 2 1/2 tablespoons fresh lime juice (approx. 2 limes)
- 3 teaspoons palm sugar (substitute: light brown sugar, cane sugar, or white sugar)
- 2 teaspoons garlic, finely minced or grated (reserve 1/2 teaspoon for cooking shrimp)
Others
- 1/2 cup pre-peeled unsalted raw peanuts
- 1/4 cup dried shrimp
- Oil for cooking shrimp (approximately 1 tablespoon)
Instructions
- Make the Dressing: In a small bowl, combine 2 1/2 tablespoons fish sauce, 2 1/2 tablespoons fresh lime juice, and 3 teaspoons palm sugar. Finely mince or grate 2 teaspoons garlic; add 1 1/2 teaspoons to the dressing and reserve 1/2 teaspoon for cooking shrimp. Add finely sliced red onion and optional bird’s eye chili to the dressing to soak and blend flavors.
- Prepare Vegetables and Herbs: In a large bowl, combine halved baby tomatoes, sliced red pepper, finely chopped Chinese celery, chopped cilantro (discarding roots), pounded dried shrimp, and crushed roasted peanuts. The dried shrimp should be soaked briefly in warm water, then pounded finely. Roast peanuts dry in a pan until golden brown, then crush into small pieces before adding.
- Cook Glass Noodles: Bring water to a boil and pour over the 100 grams of dried bean thread noodles in a bowl to fully submerge. Soak for 4 minutes, then drain and rinse under cold water. Cut noodles into 3-inch lengths using scissors and add them to the vegetables bowl.
- Cook the Shrimp: Heat oil in a pan over low heat, add reserved 1/2 teaspoon garlic and toast until golden brown and fragrant. Increase heat to medium, add shrimp and cook 4 minutes total (2 minutes per side) or until fully cooked. Set shrimp and garlic oil aside to cool.
- Combine and Toss: Add cooked shrimp and garlic oil to the salad bowl with noodles and vegetables. Pour in the dressing with soaked onions and chili. Toss everything thoroughly until well combined.
- Adjust Seasoning and Serve: Taste the salad and adjust sweetness, sourness, or saltiness as needed with additional sugar, lime juice, or fish sauce. Serve immediately and enjoy your fresh Thai Yum Woon Sen salad.
Notes
- Note 1: Use about 100 grams of dried bean thread noodles, typically two bundles.
- Note 2: Chinese celery adds a distinct aroma; if unavailable, substitute with regular celery leaves or finely chopped parsley.
- Note 3: If using peanuts with skins, roast then rub peanuts between a towel to remove skins before crushing.
- Note 4: For dried shrimp, soaking and pounding is necessary to integrate evenly into the salad.
- Ensure shrimp is fully thawed if previously frozen before cooking.
- Use fresh lime juice to achieve the authentic bright sourness rather than bottled lime juice.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
