Thai Shrimp Yum Woon Sen

Ingredients

• 4 oz glass noodles (mung bean vermicelli)
• ¾ lb large shrimp, peeled and deveined
• 3 tbsp fresh lime juice
• 2 tbsp fish sauce
• 1 whole Thai red chilies (or serrano), thinly sliced
• ½ cup fresh cilantro leaves

Instructions

1. 1

   Bring a large pot of water to a rolling boil over high heat, about 8 minutes. You'll see large bubbles breaking the surface rapidly and steam rising.

2. 2

   Add the shrimp to the boiling water and stir gently with a wooden spoon. Cook until the shrimp turn pink and opaque throughout, about 2 minutes of continuous cooking.

3. 3

   Use a slotted spoon to transfer the cooked shrimp to a clean bowl, leaving the water in the pot.

4. 4

   Add the glass noodles to the same boiling water and stir with a wooden spoon to separate them. Cook until they are soft and translucent, about 2 minutes.

5. 5

   Drain the noodles in a colander, rinse under cool running water for 15 seconds, then place them in a large mixing bowl.

6. 6

   Add the cooked shrimp, lime juice, and fish sauce to the noodle bowl. Use two forks or a wooden spoon to toss everything together for 30 seconds until evenly coated.

7. 7

   Scatter the sliced red chili over the top of the salad in a thin even layer.

8. 8

   Scatter the cilantro leaves over the top, covering the surface loosely.

9. 9

   Divide the salad between two bowls and serve immediately while the shrimp is still warm.

Tools you’ll need

• large pot (4+ quart capacity)
• wooden spoon
• slotted spoon
• colander
• large mixing bowl
• two forks or mixing spoon

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