Summer in the US can be scorching hot, which can potentially strip your healthy appetite even though you’re hungry.
In times like this, I like to make refreshing and light salads when I am not in the mood to have something heavy.
Thai salads always fit the bill as the signature flavors of tart, spicy, sweet, and salty always set my mouth watering, for example: green papaya salad or som tam, and yum woon sen, cellophane noodles salad.
Cellophane noodles, also known as glass noodles, mung bean noodles, tang hoon (in Malaysia & Singapore) are a type of Asian noodles made with mung beans.
Unlike rice noodles, cellophane noodles have a smooth surface and mouth feel, springy in texture, and almost transparent (hence the name “glass” noodles) when cooked.
Many of my favorite Thai dishes are made with this type of noodles, and one of them is yum woon sen.
While you can easily get an order of yum woon sen at any Thai restaurants, I find homemade version so much more appetizing.
First of all, I can have as many shrimp as I want in the noodle salad; secondly, I love chilling the salad before serving.
On warm summer days when the temperature is baking hot, try this yum woon sen recipe.
I am sure you will love the refreshing good taste of this classic Thai salad.
You can even make a big batch and serve as a side for your next BBQ party.
How Many Calories per Serving?
This recipe is only 357 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Thai Noodle Salad with Shrimp
Thai Noodle Salad Yum Woon Sen - easy recipe of healthy Thai noodle salad with shrimp in a delicious lime and sweet chili dressing.
- 4 oz. pre-soaked mung bean noodles, glass noodles, cellophane noodles
- 8-12 medium-sized shrimp shelled and deveined
- 3 shallots thinly sliced
- 1/2 tomato diced
- 1 tablespoon coarsely chopped cilantro leaves
- 1 tablespoon coarsely chopped mint leaves
- 2 tablespoons roasted cashew nuts or roasted peanuts, pounded
- 1 garlic fineley minced
- 1 1/2 tablespoons fish sauce
- 1 tablespoon sugar or to taste
- 2 tablespoons warm water
- 1 tablespoon lime juice or to taste
- 1 tablespoon Thai sweet chili sauce
Dry mung bean noodles are very light. Soak the dry mung beans noodles with warm water for about 10 minutes (until soft). Discard the water, drain dry and set aside (use 4 oz of them for this recipe).
Boil some water and add in the noodles and cook according to the package instruction (a couple of minutes or until the noodles are just cooked through but not mushy). Remove the noodles and drained. Using the same water, boil the shrimp until they are completely cooked. Remove and set aside.
Mix all the ingredients in the Dressing well (make sure the sugar is completely dissolved), set aside.
In a salad bowl, mix the mung bean noodles, shrimp, shallots, tomato, cilantro, mint with the Dressing. Toss to blend well. Add the roasted cashew nuts, stir to combine well. Serve immediately at room temperature or chill in the refrigerator for 30 minutes before serving.