Yum Woon Sen (Glass Noodle Salad)

We may still be in the thick of winter, but some of my orchids have decided to ignore the season, bursting into full bloom and filling my dining area with color. Their sudden vibrancy has me craving bright, punchy flavors—ones that hint at the warmer days ahead. This was the third time in as many weeks that I've made a batch of Yum Woon Sen (Thai glass noodle salad), and it felt like it was about time I shared. 

What makes this dish so irresistible is the way the noodles soak up the dressing, tangling themselves around the plump shrimp and fresh herbs. Every bite has a sublime balance of tart lime, savory fish sauce, and the slow-building heat of Thai chili flakes. Combined with crunchy toasted rice powder and an herbaceous blend of cilantro, mint, and celery leaves, and you have an easy noodle salad that's light, yet deeply satisfying.

I like using a high ratio of shrimp and herbs relative to the noodles for Yum Woon Sen, but you can easily adjust it to suit your mood. If you're new to toasted rice powder, it's simply glutinous long-grain rice that's been dry-roasted in a pan until golden brown and then ground into a coarse powder. It lends a nutty, toasty aroma and an audible crunch, making this salad even more addictive. I show you how to make it in my Crying Tiger Beef recipe over on the other site so go check that out. Thai chili flakes pack serious heat, so start with a little and add more if you want more.

P.S. If you're feeling inspired to put together a full Thai dinner, check out all of my Thai Recipes on my other site.