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
Hungry for more?
Yum Woon Sen with Shrimp (Glass Noodle Salad with Shrimp)
- 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
- mint leaves
- julienne carrots
- julienne cucumbers
- julienne bell peppers
Recipe instruction visual controls:
- 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.