I hope everyone had a great weekend! We’re starting the week with something fresh and delicious; our simple version of Tom Woon Sen (or Thai-style Glass Noodle Salad with Shrimp). I absolutely love this dish because it’s so easy to make, only requires a few ingredients and is SO good and SO flavorful! I love making a huge bowl of this stuff and eating it over the next couple of days.
I know the fish sauce probably seems weird/gross/intimidating/confusing to some of you, but don’t skimp out on this (in Asian grocery stores and some regular grocery stores) or be creeped out! Yes it’s very pungent, but for a recipe like this, it’s perfect! The addition of the fresh lime juice and sugar really mellow the fish sauce flavors out, creating a super simple but fresh and delicious sauce that coats the noodles so well!
We kept ours pretty simple, but I usually like mine pretty loaded, so feel free to add different veggies of your choice! I like to keep the additional veggies long and thin so they blend into the overall dish a little better. Enjoy! xx, Jenny
Yum Woon Sen with Shrimp (Glass Noodle Salad with Shrimp)
Makes Serves 4
2 bundles mung bean noodles (clear vermicelli)
1/2 teaspoon sesame oil
1/4 cup plus 1 tablespoon fish sauce
juice of 4 limes
2 1/2 teaspoons sugar
1 small shallot, thinly sliced
1 serrano pepper, thinly sliced OR 1 1/2 teaspoons crushed red pepper flakes
1/4 cup dry roasted peanuts, toasted
1/2 bunch cilantro
1 green onion, thinly sliced
12 large poached shrimp
julienne bell peppers
1. Fill a pot with water and bring to a boil. Place noodle bundles into a large bowl and pour boiling water over bundles, submerging completely. Allow noodles to sit for 5 to 7 minutes or until soft and pliable. Drain, rinse under cold water and toss in sesame oil.
2. Place fish sauce, lime juice and sugar into a large mixing bowl and whisk together. Top with noodles and remaining ingredients.
3. Toss everything together until noodles are well coated. Finish with cracked black pepper and serve with lime wedges.