Wednesday, December 5, 2007

Thai Vermicelli Salad - Yum Woon Sen

Yum Woon Sen

NO!!! I am not having a ‘Thai Food Appreciation here in Elements’.

Then why another Thai dish?

Reason being - I bought a kilo more than usual of prawns this week.
Yum Woon Sen is a splendid dish to use up all the prawns and also MIL loves this vermicelli salad lots.
Being the good 'daughter-in-law' I decided to please the old dame and get into her good books with this never fail recipe….*laughter*….no! don’t be mistaken, she is a fine & easy going elder in the family.....much adored by all.

This appetizer is easy to prepare & it’s also easy to transport around too.
I cannot recall how many times I made this dish for gatherings & picnics.

Sigh! The thought of this dish now is making me salivated all over again.
The limey & spicy sauce drizzled over the soft & chewy vermicelli is simply perfect........
...................a match made in heaven!!!

I am sure this is a must order dish when most eat out at Thai restaurants.
So, if this is also one of your favorites too. Wait no further, get down & make some this weekend.

Yum Woon Sen

What U need:

  • 4 small bundles of Mung bean noodles
  • ½ cup Roasted peanuts
  • 1 cup of Chicken broth
  • 500g Prawns
  • 3 large Limes
  • 6 tbsp Fish sauce
  • 6 cloves Garlic - minced finely
  • 10 Thai chili – cut into tiny circles
  • 1 medium Red onion – sliced
  • 2 stalks Spring onion – sliced
  • ½ bunch Coriander – cut into tiny pcs
  • 1 stalk Celery - sliced (optional)
  • Lettuce (garnish)


  1. Squeeze limes to get the juice into a bowl.
  2. Add about 6 tbsp fish sauce.
  3. Add the garlic & chili.
  4. Mix well and set the dressing aside.

Note : Adjust the taste of the dressing to suit your taste.

Cooking Instructions:

  1. Soak 4 little bundles of Mung bean noodles in cold water for at 15 minutes.
  2. Drain and cut them into 4" long strips.
  3. Heat a small pan on low heat and toast the roasted peanuts to get a more fragrant & crunchy nuts.
  4. Bring the chicken broth to a boil.
  5. Cook prawns in broth until they turn pink.
  6. Add the Mung bean noodles. When the noodles become transparent they are cooked. (It only takes about 2-3 minutes to cook).
  7. Turn the heat off.
  8. Put the cooked noodles and prawns into a large mixing bowl.
  9. Add both the red & spring onions and coriander to the above noodles.
  10. Pour lime juice dressing over the noodles and prawns.
  11. Toss it well.
  12. Garnish with roasted peanuts and serve with some lettuce.

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