Bean Thread Noodle Salad (Yum Woon Sen)

This is a simple and flavorful salad. It is served at room temperature and will keep well at room temperature for a few hours unrefrigerated. Other meat or seafood can be substituted for shrimp and pork in this recipe.

Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 4


  • 2 Thai chilies
  • 1 tsp. granulated sugar
  • 2 tsp. palm sugar
  • 3 Tbsp. lime juice
  • 3 Tbsp. fish sauce
  • 1 Tbsp. vegetable oil
  • 2 cloves garlic, peeled and minced
  • 1⁄2 lb. large shrimp
  • 1⁄4 lb. ground pork
  • 1 Tbsp. soy sauce
  • 4 oz. dried bean thread or cellophane noodles, boiled for 1 1⁄2 minutes and drained
  • 2 medium tomatoes, chopped
  • 3 Tbsp. chopped cilantro
  • 2 small shallots, thinly sliced
  • 2 Tbsp. chopped scallions


  • Pound chilies, granulated sugar, palm sugar, lime juice, and fish sauce in a mortar and pestle or pulse in a food chopper/processor.
  • Heat oil in a sauté pan over medium heat and add garlic. Fry until fragrant and golden, about 10 seconds. Add shrimp and pork and stir-fry until cooked, about 5 minutes. Add soy sauce.
  • Combine noodles, tomatoes, cilantro, shallots, and scallions in a large bowl. Stir in shrimp and pork mixture. Pour dressing on top and mix well.