Yam Woon Sen (Thai Glass Noodle Salad with Prawns & Pork)

⏱ 30 min · Serves 2

A punchy Bangkok street-stall classic: slippery glass noodles tossed with juicy prawns, minced pork, crunchy shallots and a lime-chilli dressing that hits sour, salty, sweet and hot all at once. Ready in half an hour and best eaten slightly warm.

Per serving: 545 kcal · 38.0g protein · 58.0g carbs · 17.0g fat

Ingredients

• 100g dried glass (mung bean) noodles
• 150g raw king prawns, peeled and deveined
• 120g minced pork
• 2 tbsp lime juice (about 2 limes)
• 2 tbsp fish sauce
• 2 tsp palm sugar or caster sugar
• 2 bird's eye chillies, finely sliced
• 2 garlic cloves, finely chopped
• 1 small shallot, thinly sliced
• 2 spring onions, cut into 3cm lengths
• 1 small tomato, cut into wedges
• 10 cherry tomatoes, halved (optional)
• 1 stick celery, thinly sliced (optional, traditional)
• Small handful coriander, roughly chopped
• 2 tbsp roasted peanuts, roughly crushed
• 1 tsp vegetable oil

Method

1. Soak the glass noodles in warm water for 8–10 minutes until pliable, then drain.
2. Whisk the lime juice, fish sauce, sugar, chillies and garlic in a large bowl until the sugar dissolves. Taste — it should be sharp, salty and just a little sweet.
3. Bring a small pan of water to the boil. Add the minced pork, breaking it up, and cook 2 minutes until just done. Scoop out with a slotted spoon into a sieve.
4. Add the prawns to the same water and poach 1–2 minutes until pink and curled. Scoop out.
5. Drop the drained noodles into the boiling water for 30–60 seconds until just translucent and tender. Drain well and rinse briefly under cold water so they stop cooking, then shake dry.
6. Warm the oil in a small pan and gently fry the sliced shallot for 1 minute to soften (or leave raw for more bite).
7. Tip the warm noodles, pork, prawns, shallot, spring onions, tomato, celery and half the coriander into the dressing bowl. Toss thoroughly with tongs so every strand is coated.
8. Taste and adjust with more lime or fish sauce. Pile onto plates and finish with crushed peanuts and the rest of the coriander. Serve straight away.