In the mood for a fresh Thai salad? Try out Yum Woon Sen, a spicy Thai glass noodles salad!
- 2 tbsp. cooking oil
- 1 pound ground turkey (or tofu, sliced into 2 in. long by 1/4 in. wide pieces)
- 4 garlic cloves, smashed and mined
- 2–8 Thai chilies, smashed and sliced thin (depending on spice preference)
- 2 shallots, thinly sliced lengthwise
- 2 bundles Thai Bean Thread Glass Noodles
- 3 tomatoes, cut into chunks
- 1 c. your favorite fresh mushrooms, sliced thin
- 1 c. bean sprouts
- 1 c. fresh spinach
- 1 c. fresh roughly chopped cilantro
- 1 c. fresh mint
- 1/2 c. ground peanuts
- 1–2 tbsp. fish sauce
- 2 tsp. sugar
- juice from 3 limes
- 2 tsp. roasted rice powder
- Make noodles according to package directions. But if the directions aren’t in English, and you don’t know what to do, here is what I usually do: soak the noodles for about 10 minutes in warm water.
- Boil about six cups of water or so and add pre-soaked noodles, and be sure to cut off the strings first that are holding the bundles together.
- Let boil for about 3 minutes, or until noodles are cooked, but not mushy.
- Drain and put it in a mixing bowl.
- Warm cooking oil in a wok or pan of your choice.
- Add garlic and chilies, stir until fragrant.
- Add meat and mushrooms. While cooking it add a few teaspoons of fish sauce.
- Once meat and mushrooms are cooked, turn off the heat, and remove the pan from the burner to let the meat cool to room temperature.
- Once noodles and meat are at room temperature, add the meat, or tofu, and mushrooms to the noodles.
- Then add in the shallots, tomatoes, bean sprouts, spinach, cilantro, mint, peanuts, fish sauce, lime, sugar, and roasted rice powder.
- When you taste it, you want lime flavor to be in the lead, followed by a salty flavor, and the sugar is just used to balance out the flavors.
You can use any veggies or herbs you have on hand that you think will go well together! Feel free to add more or less of any veggie, and really customize this to your liking!