Thai cuisine is a favorite of mine, especially food from the Northern Thai region.  I eat it at least once a week and the dish I adore the most is Yum Woon Sen.  I love this salad on so many levels.  It’s light, refreshing, and has the typical Thai delicious flavors of sour, spicy, salty, and sweet all in one.  It’s also healthy so, when I make it at home, I make enough so I can munch on it for a few days, cold and straight from the refrigerator.  I can’t get enough for it.  Totally addicted, but in a good way.

Yum Woon Sen is a spicy mung bean thread noodle salad, made with minced or ground pork, and it can be served warm or at room temperature.  Mung bean thread noodles are thin noodles that are also called cellophane or glass noodles, so look for that on the package in your nearest Asian food market.  The pork can also be substituted with ground chicken or ground turkey, in case you don’t eat pork or are looking to make this dish even healthier.  Of course, this recipe is my version of Yum Woon Sen and the ingredient measurements are tailored to my preferences of sour/sweet/spicy/salty.  Feel free to make adjustments to the recipe to suit your tastes (for example, add more fish sauce for salty, more lime juice and rice vinegar for sour, etc.)

Do you know what I noticed today?   Most of my recent recipes have foods that are only tan, brown, or yellow in color.  What’s up with that?  Do I not eat the colors of the rainbow?  I mean even this recipe only has a little green in it from the cilantro and green onion, but overall, it’s yellow.  For the next post, I need to cook something purple or red or blue to brighten up my site.  Maybe I’ll just do a post on candy and put up photos of a big bowl of skittles.  I know skittles are made of entirely bad for you stuff, like sugar and artificial flavoring and coloring, but darn it, they are pretty!  Taste the rainbow…

 

 

 

 

 

 

 

 

 

If you like/love Thai food, try this recipe for Yum Woon Sen.  It’s a wonderful dish to serve when you are looking for an easy, quick, and healthy lunch or dinner.

5.0 from 4 reviews

Yum Woon Sen

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Tasty Ever After

Serves: 4 servings

Ingredients

• 8 ounces mung bean thread noodles (also called glass or cellophane noodles)
• 2 Tb cocktail peanuts, chopped
• ¼ cup low sodium soy sauce or Tamari soy sauce
• ¼ cup fish sauce (good quality; look for one with only fish/anchovy and salt as the ingredients)
• ¼ cup cilantro, finely chopped
• fresh squeezed juice of 1 large lime
• 2 Tb rice vinegar (unseasoned)
• 1-2 Tb garlic chili sauce
• 4 green onions, finely minced
• ½ pound ground pork (can substitute ground chicken or ground turkey)
• optional: sliced cucumbers, ripe tomato wedges, and chopped lettuce

Instructions

1. Place the noodles in a large bowl and cover with boiling water. Let soak for at least 10 minutes, or until noodles have softened. Drain and use scissors to cut the noodles into 2 inch pieces. Set aside.
2. In a large skillet, lightly dry toast the peanuts over medium heat. Remove, let cool, and roughly chop the peanuts. Set aside.
3. In a small bowl, combine the soy sauce, fish sauce, cilantro, lime juice, rice vinegar, garlic chili sauce, and green onions. Set aside.
4. Using the same large skillet, lightly brown the ground meat over medium heat for about 5 minutes, or until cooked throughout. Turn off the heat. Add the small bowl of sauce and the noodles to the cooked meat in the skillet. Mix well. Add the peanuts and adjust the seasonings, if desired. Optional: Can add cucumber slices, tomato wedges, and chopped lettuce for garnish.
5. Serve warm or at room temperature. Refrigerate any leftovers and consume within 1-2 days. Enjoy!

3.3.3070

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