Crispy Shrimp Glass Noodle Salad
Thai yum woon sen with crispy shrimp, tart lime dressing, and tender glass noodles. Ready in 20 minutes — bright, spicy, totally craveable.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- 3 oz glass noodles (mung bean)
- ¾ lb shrimp, peeled and deveined
- 2 whole lime (juiced)
- 2 tbsp fish sauce
- 1 whole red chili (sliced, seeds optional)
- ¼ cup red onion (thinly sliced)
- ½ cup fresh cilantro and mint, chopped
- 3 tbsp roasted peanuts, crushed
Instructions
- 1
Soak glass noodles in hot water for 5 minutes until softened, then drain well.
- 2
Heat 2 tbsp oil in a skillet over medium-high until shimmering. Pat shrimp dry, add to pan in a single layer.
- 3
Cook shrimp without stirring for 2 minutes until pink on one side, then flip and cook 90 seconds more until opaque.
- 4
Whisk lime juice, fish sauce, and 1 tbsp water together in a bowl until combined.
- 5
Toss noodles, cooked shrimp, red onion, chili, cilantro, and mint in a large bowl with the dressing.
- 6
Top with crushed peanuts and serve immediately.
Tools you’ll need
- medium mixing bowl
- 12-inch skillet
- wooden spoon
- whisk
- large serving bowl
- kitchen knife
- cutting board
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