Thai Clear Noodle Salad (Yum Woon Sen)

Recipe by PanNan
READY IN: 40mins


  • 2
    (3 1/2 ounce) packages mung bean noodles (bean thread noodles)
  • 1 12
    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)
  • 12
    cup green onion, chopped
  • 12
    cup cilantro, chopped
  • 1
    cup roasted peanuts, unsalted
  • 1
    bunch romaine lettuce, torn
  • 14
    head cabbage, chopped
  • 1
    teaspoon chili flakes
  • 7
    tablespoons fish sauce
  • 7
    tablespoons lime juice
  • 5
    teaspoons brown sugar
  • 3
    fresh red jalapeno chiles or 3 Thai chiles, chopped


  • 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.
  • 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.
  • 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.
  • Add noodles and stir until well mixed. Taste and adjust if necessary.
  • Add carrot, celery, shallot, green onion, cilantro, and 1/2 cup of peanuts. Toss well.
  • Divide lettuce and cabbage on serving plates. Place noodle mixture on top, and sprinkle with remaining peanut, and chili flakes.