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Thai Glass Noodle Salad with Chicken and Prawns (Yam Woon Sen)

Recipe submitted by Joe

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This is a spicy Thai salad based on glass noodles with chicken and prawns. Great during summer as an entre or with other dishes buffet style. Pork can be substituted for the chicken.

Serves 46

Ingredients

100 g. bean thread (glass) noodles (woon sen)
1 tablespoon vegetable oil (nam man)
1 chicken breast (gai)
4 tablespoons lime juice (nam manow)
3 tablespoons fish sauce (nam pla)
1 tablespoon sugar (nam tarn)
4 small green chillies (prik kii noo), finely chopped
1/2 medium white onion (haum yai), sliced thin
1/2 cup chopped coriander (puk she)
1/4 cup chopped green onion (ton haum)
1 lettuce (pak salat) shredded
1 pkt cherry tomatoes (ma keua tet) sliced in halves
5 pickled garlic cloves (gratium dong), chopped
200 g small cooked prawns (goong)
2 tablespoons crisp-fried thai shallots
Black pepper (pik thai dum) to taste

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Method

Put mung bean noodles in a bowl and pour in lukewarm water to cover. Let soak until soft and pliable (about 15 minutes). Drain. Add noodles to a large pot of boiling water. Reduce to medium heat; cook until noodles are plump and glass like (3 to 5 minutes). Drain in a colander; rinse with cold water; drain again. Cut into 3 or 4 inch lengths. Chill.
Pour oil into a hot wok or skillet. Add chicken; sauté until it loses its pink color. Break into small morsels. Season with salt and pepper to taste. Cool.
Using a mortar and pestle, pound together chili, lime juice, nam pla, and sugar. Mix with shallots and coriander; pour over noodles and mix thoroughly. Add chicken, prawns, tomatoes. Lettuce, shallots, onion, and pickled garlic; mix well.
Sprinkle with the crisp fried shallots.

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Notes & Tips

NOTE: Crisp fried shallots and pickled garlic are available in Asian grocery stores. If shallots are unavailable they are easy to make. Just fry some sliced shallots in a little oil until browned and crisp.

Recipe Rating

Preparation Time: 20M

Cooking Time: 10M

What do you think?

Lizzy8 June 2011

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