Yam Woon Sen
ยำวุ้นเส้น
Yam Woon Sen
A bright glass-noodle salad with prawns, minced pork, herbs, lime and chilli.
Adjust this recipe for your kitchen
Scale portions, convert measurements, change the heat, estimate cost and plan the cooking order.
Adjusted ingredients
Estimated shopping cost
—Editable guide price based on the regional table in WordPress. It is not a live retailer quote.
Cooking timeline
Equipment alternatives
Standard pan: Wok or Large frying pan or Heavy saucepan
Measurement converter
Cook this recipe with confidence
About this dish
A bright glass-noodle salad with prawns, minced pork, herbs, lime and chilli.
Nutrition per serving
Nutrition values are estimates per serving and may vary with brands, portions and substitutions.
Pantry check
Log in to compare this recipe with your saved pantry.
Smart substitutions
Substitutions can make the recipe easier, safer or suitable for a dietary need, but they may change the authentic flavour.
Flavour: light soy sauce plus a pinch of seaweed
Allergy: coconut aminos
Dietary: vegan fish sauce
Flavour: light brown sugar
Allergy: maple syrup
Dietary: coconut sugar
Ingredients
-
120 g glass noodlessoaked
-
150 g prawnspeeled
-
150 g Pork Mince
-
2 shallotsthinly sliced
-
1 stalk celerysliced
-
10 cherry tomatoeshalved
-
3 tbsp lime juice
-
2 tbsp fish sauce
-
1 tsp palm sugar
-
3 bird’s eye chilliescrushed
Prepare and measure all ingredients before cooking. Thai dishes often come together quickly once the heat is on.
Method
-
1
Mix the dressing
Stir lime juice, fish sauce, sugar and chilli until the sugar dissolves.
-
2
Cook the proteins
Poach pork and prawns separately until just cooked.
-
3
Cook the noodles
Boil soaked glass noodles briefly, then drain well.
-
4
Toss and serve
Combine warm noodles and proteins with vegetables and dressing; serve immediately.
What it tastes like
Sharp, spicy, salty and refreshing with springy noodles and fresh herbs.
Make it milder
Reduce fresh chillies and chilli paste, remove chilli seeds, and serve extra chilli separately at the table.
Ingredient substitutions
Use locally available equivalents while preserving the balance of salty, sweet, sour, spicy and aromatic flavours.
Vegetarian alternative
Use firm tofu and mushrooms, and replace fish sauce with vegetarian seasoning sauce.
Common mistakes
Avoid overcrowding the pan, under-seasoning the final dish, or cooking delicate herbs for too long. Taste and adjust before serving.
Serving the dish
Serve at the temperature suggested, with steamed jasmine rice, noodles or the traditional accompaniment where appropriate.
Use the fresh herbs, lime, chilli or crisp aromatics listed in the recipe just before serving.
Community cooking notes
Share how it went, any substitutions you made, and whether you would cook it again.
Recipe comments use your JLIT username. Anonymous comments are not accepted.
Log in or registerCooking times and ingredient quantities are approximate. Ensure meat, seafood and eggs are thoroughly cooked, follow safe food-handling guidance, and adjust ingredients for allergies or dietary requirements.
Try another Thai recipe
Add this recipe to your plan
Yam Woon Sen
Yam Woon Sen
Adjust the servings, tick items off as you shop, then copy or print the list.
No cooking notes yet. Be the first to share how this recipe turned out.