Yum Woon Sen (Thai Noodles Salad with Shrimp)
- 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 small tomato, diced
- Cilantro leaves, coarsely chopped
- Mint leaves, coarsely chopped
- 2 tablespoons roasted cashew nuts (or roasted peanuts), pounded
- 1 garlic, fineley minced
- 1 1/2 tablespoons fish sauce
- 2 tablespoons sugar
- 2 tablespoons warm water
- 1 tablespoon lime juice, or to taste
- 1/2 tablespoon chili garlic paste
- 1 garlic, fineley minced
- 1 1/2 tablespoons fish sauce
- 2 tablespoons sugar
- 2 tablespoons warm water
- 1 tablespoon lime juice, or to taste
- 1/2 tablespoon chili garlic paste
- Produce
- Cashew nuts, roasted (2 tablespoons)
- Cilantro, leaves (1)
- Garlic (2)
- Mint, leaves (1)
- Shallots (3)
- Tomato, small (1/2)
- Seafood
- Shrimp, medium-sized (8)
- Condiments
- Chili garlic spread (1 tablespoon)
- Fish sauce (3 tablespoons)
- Cooking & Baking
- Sugar (4 tablespoons)
- Pasta & Grains
- Pre-soaked mung bean noodles (4 oz)
- Drinks
- Lime juice (2 tablespoon)
- Water (4 tablespoons)
Preparation
Read recipe preparation on rasamalaysia.com
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Published June 18, 2012 (8 months ago).
64 people saved this recipe.
