• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Treats and Eats

Food. Drinks. Treats.

  • Home
  • About

Thai Noodle Salad (Yum Woon Sen)

May 16, 2014

It’s only May and it’s already too humid for me to want to cook anything. This could be a problem.

What I need are more dishes like this Thai noodle salad. Things that are easy and don’t require the oven. Any ideas??

While you think about that, let me tell you about this dish. It’s very easy and requires minimal cooking. It’s somehow tart, sweet, and spicy all at the same time, and I love it. AND it’s really light because it uses glass/cellophane noodles made of mung beans and the sauce is a simple and light lime + fish sauce concoction.  I used a quick stir fry of shrimp for the protein, but you could certainly use tofu or ground meat instead (or in addition to the shrimp).  This is best cold or at room temperature, but feel free to heat it up if you wish.

Thai Noodle Salad (yum woon sen)

Makes: 3-4 servings

Ingredients

  • ½ pound shrimp, peeled and deveined
  • 1 6-ounce package glass noodles (bean threads/saifun)
  • ½ small red onion, sliced into thin rounds
  • 1 red bell pepper, cut into very thin slivers
  • 1 Thai chili*, very thinly sliced
  • 2½ – 3 tbsp fish sauce
  • 3 tbsp lime juice (from 1-2 limes)
  • handful of cilantro, roughly chopped
  • handful of mint, roughly chopped
  • 3 tablespoons peanuts, roughly chopped

Directions

Heat a small amount of oil in a medium skillet over medium high heat. Add the shrimp and quickly stir fry until fully cooked. Set aside.

Make the sauce by combining the fish sauce and lime juice. Give it quick taste and adjust to your liking- it should be tart and tangy. Add the sliced red onion, bell pepper, and Thai chili to the sauce.

Meanwhile, bring a pot or kettle full of water to a boil. Place the noodle in a large bowl and cover with the boiling water. Let sit for 15 minutes and then drain.

To assemble, mix the noodles, shrimp, sauce mixture, cilantro, mint, and 2 tablespoons of peanuts in a large bowl. Garnish with the additional tablespoon of peanuts and enjoy!

The noodles are best on the day they are made, but I still liked them on day 2.

Notes

*Feel free to seed the chili if you don’t love spicy food.

Filed Under: Food, Main Dish, RECIPES Tagged With: main dish, noodles

Previous Post: « Overnight Oatmeal
Next Post: Crispy Salt And Vinegar Potatoes »

Primary Sidebar

Oh hi! Welcome to Treats and Eats. I love food, craft cocktails, and treats of all sorts. Meet Maya...

DESSERTS2

COCKTAILS2

BREAKFASTRECIPES2

dinner2

Visit Maya @ Treats and Eats’s profile on Pinterest.

Footer

stay connected

  • Instagram
  • Pinterest
  • RSS
  • Twitter

Popular Posts

Cocktail Shaker Set
Mini-Chocolate-Cake-with-Cinnamon-Frosting-Treats-and-Eats-2
Apple-Cider-Tea-Treats-and-Eats-2
Speculoos-Gingersnap-Trifle-Treats-and-Eats-3
Sausage-and-Apple-Tarts-Treats-and-Eats-3
Small-Batch-Chocolate-Cookies-Treats-and-Eats-2

Copyright © 2014–2022 Foodie Theme on Genesis Framework - Wordpress