When I was younger, I’ve never had the pleasure of enjoying yum woon sen because it has never made an appearance at home. I guess every family has their classics and in my home, yum woon sen wasn’t the most wanted as we favoured notorious dish like nam phrik kapi (shrimp paste chili dip) and raw vegetables as our salad.
Now as an adult, I’ve started to appreciate yum woon sen better maybe because familiarity with this Thai salad is on the rise, so when dining out friends are quick to order without any introduction. Yum refers to salad in Thai and woon sen means glass noodle.
Soooo, here’s there yummy recipe. The glossy slippery glass noodles with a voluptuous mix of aromatic Thai herbs infusing in the fish sauce, lime juice and sugar is easily likable and addictive! You will like it!
Level: Super Easy
Glass noodles, cooked according to package instructions
Squid, boiled & cut into rings
5 shallots, sliced thinly
2 tablespoons of bird’s eye chilies
1 small garlic, chopped finely
1 cup of Chinese celery leaves
1 handful of crushed roasted peanuts
½ cup of cherry tomatoes, halved
1 ½ tablespoons of sugar
2 tablespoons of fish sauce
2 ½ tablespoons of lime juice
Combine the yum dressing and stir. Season to taste, the dressing should be sour, spicy and slightly salty. Sugar here is to balance out the flavours. The sweetness is mainly from the cherry tomatoes.
In a salad bowl, combine the cooked glass noodles, shallots, garlic, cherry tomatoes, Chinese celery, shrimp and squid. Pour the dressing to the salad bowl and toss everything together. You can let it sit for a few minutes before serving. Sprinkle with peanuts before serving.
*Note: You can cut the glass noodles for easy serving. Yum woon sen can be served in room temperature or cold.