Terumi Morita
May 22, 2026·Recipes·1 min read · 231 words

Yum Woon Sen

Yum Woon Sen is a refreshing Thai glass noodle salad featuring shrimp, squid, and a zesty dressing.

Contents（4項）▾
  1. 01Ingredients & steps
  2. 02Why this works
  3. 03Autopilot guard summary
  4. 04Revision log (Autopilot revise)
Translucent glass noodle salad with shrimp, squid, ground pork, chili, lime, and fresh herbs in a wide bowl.
RecipeThai
Prep20m
Cook15m
Serves2 portions
LevelEasy

Ingredients

  • 100 g glass noodles
  • 150 g cooked shrimp, peeled
  • 100 g squid, cleaned and sliced into rings
  • 100 g ground pork, cooked
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 1-2 red chili peppers, sliced
  • 2 sprigs fresh cilantro, chopped
  • 2 sprigs fresh mint, chopped
  • lime wedges, for garnish

Steps

  1. Soak the glass noodles in warm water for 15 minutes until softened, then drain.

  2. In a pot, bring water to a boil, add the squid rings, and blanch for 2-3 minutes until just cooked. Drain and set aside.

  3. In a large bowl, combine the soaked glass noodles, cooked shrimp, blanched squid, and ground pork.

  4. In a separate bowl, whisk together the fish sauce, lime juice, and sliced chili peppers to create the dressing.

  5. Pour the dressing over the noodle mixture while it's still warm, and toss well to combine.

  6. Garnish with fresh cilantro and mint, and serve with lime wedges on the side.

Why this works

Yum Woon Sen showcases a harmonious blend of textures and flavors, with the soft glass noodles providing a unique base for the protein and fresh herbs. The key to balancing this dish lies in the acidity from lime juice and the umami from fish sauce, which enhance the overall flavor profile. When preparing, it's essential that the glass noodles are not over-soaked; if they seem too soggy, rinse them briefly in cold water to firm them up again. The addition of fresh herbs like cilantro and mint gives a refreshing aroma that complements the dish perfectly. Each component must be tossed while warm to ensure the noodles absorb the dressing effectively, enhancing moisture without making the dish too wet. Adjust the chili according to your spice preference—this salad can be mild or fiery, depending on your taste!

Safety note. All seafood and pork in this salad must be fully cooked. Poach the shrimp until just opaque (about 90 seconds), blanch the squid rings until just opaque (30-45 seconds), and brown the ground pork until no pink remains. No raw-shrimp or undercooked variations. Allergen disclosure: shellfish, fish sauce, and peanut.

Autopilot guard summary

  • truth: approved
  • quality: approved (score 100)
  • similarity: approved (score 0.064 vs larb-moo)
  • regulatory: approved
  • image: approved

Revision log (Autopilot revise)

  • 2026-05-22T08:13:15.409Z · fields: imageSpec · reason: auto-revise of image