Yum Woon Sen (Thai Glass Noodle Salad)
I’ve made no secret that I LOVE Thai food — it’s so fresh and flavorful, I just can’t get enough! A few weeks ago my husband debuted a new recipe: Yum Woon Sen, which is a Thai glass noodle salad. He had tasted it at a restaurant near his work and recreated it for me, knowing it would be a hit.
Well, he was right — I am obsessed with this recipe!! We’ve had Yum Woon Sen every single week since my first taste, and I’m ok with that! It’s the perfect dish for summer: soft glass noodles in a light citrus sauce, tossed with sautéed chicken, crisp veggies, fresh herbs, and toasted cashews. It covers all bases: sweet, sour, and savory, and now my mouth is watering just talking about it!
Here’s what you need to make this healthy Thai glass noodle salad:
- 1lb chicken thighs, cubed
- 1 med. cucumber, sliced thin
- 3 med. tomatoes, quartered
- 1/2 red onion, sliced thin (optional)
- 2 cloves garlic, chopped
- 1/2 cup chopped cashews
- 1/2 cup vegetable oil
- 1/2 cup lime juice
- 1/3 cup fish sauce (find in international or Asian aisle)
- 2 TB sugar
- 1 package mung bean threads (also known as “glass noodles,” can be found in most grocery stores in international or Asian aisle)
- cilantro for garnish
STEP ONE: Boil a large pot of water. While water is heating, place mung bean noodles in a large Mixing Bowl
. Once water is boiling, remove from heat and pour over mung bean noodles until fully coated. Allow to soak for 5-10 minutes until soft (check directions on package, as different brands may vary). Drain and set aside.
STEP TWO: Combine vegetable oil and chopped garlic in a microwave-safe boil and heat for 20-30 seconds. Watch closely while microwaving to ensure it doesn’t get too hot. Drain garlic and add to large mixing bowl with the mung bean noodles. Keep oil for cooking.
STEP THREE: Use half of the garlic-infused oil to sauté chicken thighs. Once cooked, add to bowl with noodles.
STEP FOUR: Use remaining garlic oil to toast cashews in sauté pan for 2-3 minutes until just brown. Add to bowl with noodles.
STEP FIVE: In a small Mixing Bowl, whisk together lime juice, sugar, and fish sauce until sugar is dissolved. Add to bowl with noodles.
STEP SIX: Add cucumbers, tomatoes, and onions (if desired) to the large mixing bowl with all of the other ingredients and toss everything together until well combined and coated with dressing. Top with chopped cilantro.
Tip: soak onion in water for 10 minutes after slicing to remove some of the ‘bite.’
It seems only fitting that this dish has “Yum” in the name — it’s absolutely amazing!
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