Thai Glass-Noodle Salad (Yam Woon Sen)

Slippery glass noodles tossed with prawns, pork, celery and tomatoes in a spicy lime and chilli dressing.

TIME BREAKDOWN
Prep: 25 min
Cook: 10 min
Total: 35 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 100g glass noodles
  • 150g raw peeled king prawns
  • 150g minced pork
  • 2 shallots, thinly sliced
  • 2 celery sticks, thinly sliced
  • 8 cherry tomatoes, halved
  • 10g dried wood ear mushrooms, soaked in hot water for 20 minutes and sliced
  • 3 spring onions, sliced
  • small handful fresh coriander leaves
  • 3 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 tbsp caster sugar
  • 2 bird's eye chillies, finely sliced
  • 1 clove garlic, crushed
  • 1 tbsp Thai roasted chilli paste (nam prik pao)

Method

  1. Soak the glass noodles in warm water for 5 minutes until soft, then drain and snip into 15cm lengths.

  2. Bring a pan of water to the boil. Blanch the noodles for 30 seconds and lift out into a colander. Cook the prawns in the same water for 2 minutes until pink and drain. Cook the pork for 3 minutes, breaking it up with a spoon, and drain.

  3. For the dressing, stir the lime juice, fish sauce, sugar, chillies, garlic and chilli paste together until the sugar dissolves.

  4. Toss the warm noodles, prawns and pork with the dressing in a large bowl so they absorb the flavours.

  5. Add the shallots, celery, tomatoes, wood ear mushrooms and spring onions and toss gently.

  6. Taste and adjust, scatter with the coriander and serve at room temperature.