Sunday, June 29, 2014

Yum Woon Sen (Thai Noodle Salad with Shrimp)

This is a very nice and refreshing Thai inspired noodle salad for hot summer days.  The shrimp adds a nice protein.  I left out the cilantro and mint the first time around but I can see where they would made a nice addition to this salad.  I really enjoyed this recipe!

Yum Woon Sen (Thai Noodle Salad with Shrimp)
Adapted from:
Serves: 2

4 oz. pre-soaked mung bean noodles (glass noodles or cellophane noodles)
8-12 medium-sized shrimp, shelled and deveined
3 shallots, thinly sliced
1/2 pint cherry tomatoes, halved
1 Tbsp. cilantro leaves, coarsely chopped
1 Tbsp. mint leaves, coarsely chopped
2 Tbsp. roasted cashew or peanuts, pounded or chopped

Dressing Ingredients:
1 clove garlic, finely minced
1 and 1/2 Tbsp. fish sauce
2 Tbsp. sugar
2 Tbsp. warm water
1 Tbsp. lime juice, or to taste
1/2 Tbsp. chili garlic paste

1) Soak the dry noodles in warm water for about 10-15 minutes (until soft).  Drain noodles and set aside.  Boil some water and add in the noodles.  Cook according to the package instructions (a few minutes or until the noodles are just cooked but not mushy).  Drain the noodles.  

2) Boil the cleaned shrimp until they are completely cooked.  Remove from water and set aside.

3) Mix all the ingredients for the dressing well (making sure the sugar is completely dissolved).  Set aside.

4) In a large bowl, toss together the mung bean noodles, shrimp, shallots, tomatoes, cilantro and mint.  Pour the dressing over the noodle mixture and toss to blend well.  Add the roasted nuts and stir to combine.  Serve immediately at room temperature or chill in the refrigerator for 30 minutes before serving. 


Mac said...

Yum~~ just what I needed for summer lunch.