Name: Thai Glass Noodle Salad (Yum Woon Sen) – A Refreshing and Flavorful Thai Classic
Ingredients: 6 oz glass noodles (bean thread noodles); 1/2 lb ground pork or chicken (optional, can omit for vegetarian); 1/2 lb shrimp, peeled & deveined; 1 small red onion, thinly sliced; 1 carrot, julienned; 1 small cucumber, thinly sliced; 1/2 cup cherry tomatoes, halved; 1/4 cup fresh cilantro, chopped; 1/4 cup fresh mint, chopped; 1/4 cup roasted peanuts, crushed; 3 tbsp fish sauce; 3 tbsp lime juice; 2 tbsp soy sauce; 1 tbsp sugar; 2–3 Thai chilies, minced (adjust to spice level); 2 cloves garlic, minced

Ingredients

Scale

6 oz glass noodles (bean thread noodles)
1/2 lb ground pork or chicken (optional, can omit for vegetarian)
1/2 lb shrimp, peeled & deveined
1 small red onion, thinly sliced
1 carrot, julienned
1 small cucumber, thinly sliced
1/2 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
1/4 cup roasted peanuts, crushed

Dressing:

3 tbsp fish sauce
3 tbsp lime juice
2 tbsp soy sauce
1 tbsp sugar
2–3 Thai chilies, minced (adjust to spice level)
2 cloves garlic, minced

Instructions

Soak glass noodles in warm water for 10 minutes, then drain and cut into shorter lengths.
Bring a pot of water to boil, cook shrimp until pink, then remove. In the same pot, cook ground pork (if using) until no longer pink. Drain excess liquid.
In a small bowl, whisk together fish sauce, lime juice, soy sauce, sugar, chilies, and garlic to make the dressing.
In a large mixing bowl, combine noodles, shrimp, pork, onion, carrot, cucumber, and tomatoes.
Pour dressing over and toss everything together.
Garnish with cilantro, mint, and crushed peanuts.

Serve immediately and enjoy this light, refreshing, and spicy Thai classic!