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    You are in: Home / Recipes / Thai Clear Noodle Salad (Yum Woon Sen) Recipe
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    Thai Clear Noodle Salad (Yum Woon Sen)

    Thai Clear Noodle Salad (Yum Woon Sen). Photo by PanNan

    1/2 Photos of Thai Clear Noodle Salad (Yum Woon Sen)

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    PanNan's Note:

    I made this recipe in a Thai noodle cooking class. It tasted so good and fresh, and was very easy. Great for a summer evening when you want something that's filling and delicious, but not served hot.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 (3 1/2 ounce) packages mung bean noodles (bean thread noodles)
    • 1 1/2 lbs ground turkey (or ground pork, thinly sliced cooked pork, cooked shrimp, or shredded cooked chicken, your choice)
    • 2 large carrots, cut match stick style (about 1 cup)
    • 2 celery ribs, thinly sliced (about 1/2 cup)
    • 2 shallots, thinly sliced (about 1/4 cup)
    • 1/2 cup green onion, chopped
    • 1/2 cup cilantro, chopped
    • 1 cup roasted peanuts, unsalted
    • 1 bunch romaine lettuce, torn
    • 1/4 head cabbage, chopped
    • 1 teaspoon chili flakes

    DRESSING

    Directions:

    1. 1
      Soak mung bean noodles in warm water for 15 minutes. Drain and cut into short lengths and place in a bowl. Pour hot water over the noodles and soak for another 5 minutes. Drain in a colander, and rinse with cold water to separate the noodles. Let stand in the colander until ready to use.
    2. 2
      Cook ground turkey with a little water over medium heat. When brown, drain any excess water, and place in a large mixing bowl. Let cool 5 minutes.
    3. 3
      Mix dressing ingredients in a small bowl, and taste for proper balance of sweet/sour/salty/spicy. Adjust if necessary. Pour dressing over cooked ground turkey and toss lightly.
    4. 4
      Add noodles and stir until well mixed. Taste and adjust if necessary.
    5. 5
      Add carrot, celery, shallot, green onion, cilantro, and 1/2 cup of peanuts. Toss well.
    6. 6
      Divide lettuce and cabbage on serving plates. Place noodle mixture on top, and sprinkle with remaining peanut, and chili flakes.

    Ratings & Reviews:

    • on April 26, 2012

      55

      Delicious! Just like the local Thai restaurant.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 2005

      45

      This was a nice salad but I did not care for the dressing- fish sauce overpowered. I used shredded chicken breast and almonds rather than peanuts. I will make this again using less fish sauce- maybe replacing some of it with rice vinegar. Thanks for sharing this PanNan!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 23, 2013

      35

      This salad was good, but I agree that the fish sauce was just too overpowering. I also used shredded chicken and peanuts. My husband and I ate this, but my kids wouldn't. I will try again at a later time with a different dressing using less fish sauce. Made for the Asian round of ZWT9 for team Tasty Testers.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Thai Clear Noodle Salad (Yum Woon Sen)

    Serving Size: 1 (443 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 584.4
     
    Calories from Fat 253
    43%
    Total Fat 28.1 g
    43%
    Saturated Fat 5.0 g
    25%
    Cholesterol 78.3 mg
    26%
    Sodium 2080.9 mg
    86%
    Total Carbohydrate 53.8 g
    17%
    Dietary Fiber 8.1 g
    32%
    Sugars 10.8 g
    43%
    Protein 35.1 g
    70%

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