Yum Woon Sen - Thai Glass Noodle Salad

Ingredients

• 200g (7 oz) glass noodles 200g (7 oz) glass noodles
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1 cup (150g) cucumber, thinly sliced 1 cup (150g) cucumber, thinly sliced
• 1/2 cup (75g) red onion, thinly sliced 1/2 cup (75g) red onion, thinly sliced
• 1/2 cup (75g) carrot, julienned 1/2 cup (75g) carrot, julienned
• 1/4 cup (35g) roasted peanuts, crushed 1/4 cup (35g) roasted peanuts, crushed
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• 1/4 cup (15g) fresh mint leaves, torn 1/4 cup (15g) fresh mint leaves, torn
• For the dressing: For the dressing:
• 3 tablespoons lime juice 3 tablespoons lime juice
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• 1-2 Thai chilies, finely chopped (adjust according to spice preference) 1-2 Thai chilies, finely chopped (adjust according to spice preference)

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 6g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Soak the glass noodles in warm water for about 10 minutes or until they become soft and translucent. Drain and set aside.
2. 2.
   In a small bowl, whisk together the lime juice, fish sauce, palm sugar, and Thai chilies until the sugar has dissolved.
3. 3.
   In a large mixing bowl, combine the glass noodles, cherry tomatoes, cucumber, red onion, carrot, roasted peanuts, cilantro, and mint leaves.
4. 4.
   Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
5. 5.
   Allow the salad to sit for about 10 minutes to allow the flavors to meld together.
6. 6.
   Serve the Yum Woon Sen salad chilled, garnished with additional fresh herbs and peanuts if desired.

Treat your ingredients with care...

• Glass noodles — Ensure that the noodles are soaked in warm water until they become soft and translucent. Be careful not to over-soak them, as they can become mushy.
• Thai chilies — Adjust the amount of chilies according to your spice preference. Remove the seeds for a milder flavor.

Tips & Tricks

• For added freshness, soak the sliced red onions in cold water for 10 minutes before adding them to the salad.
• To make it a heartier meal, add grilled shrimp, chicken, or tofu to the salad.
• Adjust the level of spiciness by adding more or fewer Thai chilies.
• For a vegetarian version, substitute fish sauce with soy sauce or tamari.
• Make sure to toss the salad gently to avoid breaking the glass noodles.

Serving advice

Serve the Yum Woon Sen salad as a light and refreshing appetizer or as a main course for a healthy lunch. It pairs well with grilled meats or seafood.

Presentation advice

Present the Yum Woon Sen salad in a vibrant and colorful manner by arranging the vegetables and glass noodles neatly on a serving platter. Garnish with fresh herbs and crushed peanuts for an appealing visual contrast.