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A bowl of yum wood sen with shrimp garnished with cilantro and a lime wedge.
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5 from 3 votes

Yum Woon Sen with Shrimp (Glass Noodle Salad with Shrimp)

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: dinner, lunch
Cuisine: thai
Servings: 4
Calories: 294kcal
Author: Teri & Jenny

Ingredients

  • 2 bundles mung bean noodles (clear vermicelli)
  • ½ teaspoon sesame oil
  • ¼ cup plus 1 tablespoon fish sauce
  • juice of 4 limes
  • 2 ½ teaspoons sugar
  • 1 small shallot, thinly sliced
  • 1 serrano pepper, thinly sliced OR 1 1/2 teaspoons crushed red pepper flakes
  • ¼ cup dry roasted peanuts, toasted
  • ½ bunch cilantro
  • 1 green onion, thinly sliced
  • 12 large poached shrimp

optional

  • mint leaves
  • julienne carrots
  • julienne cucumbers
  • julienne bell peppers

Instructions

  • 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.
  • Place fish sauce, lime juice and sugar into a large mixing bowl and whisk together. Top with noodles and remaining ingredients.
  • Toss everything together until noodles are well coated. Finish with cracked black pepper and serve with lime wedges.

Nutrition

Calories: 294kcal | Carbohydrates: 55g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 1344mg | Potassium: 139mg | Fiber: 2g | Sugar: 4g | Vitamin A: 111IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg