Thai Yam Wun Sen with Shrimp
A vibrant Thai seafood salad with chewy glass noodles, tender shrimp, and a bright lime-chili dressing. Ready in 20 minutes with minimal fuss.
- Total time
- 20 min
- Servings
- 2
- Calories
- 185
- Protein
- 22g
freshlightthaigluten-freedairy-freeshrimpchewytender
Ingredients
- 3 oz glass noodles (wun sen)
- 10 oz shrimp, peeled and deveined
- 1 whole lime (juiced)
- 1.5 tbsp fish sauce
- 1 whole Thai red chili, thinly sliced
- ¼ cup cilantro, roughly chopped
- 1 whole shallot, thinly sliced
Instructions
- 1
Boil salted water in a pot. Add shrimp and cook until just opaque, ~3 minutes. Remove with a slotted spoon and set aside.
- 2
In the same boiling water, add glass noodles and cook until tender, ~5 minutes. Drain well.
- 3
In a large bowl, whisk together lime juice and fish sauce until combined.
- 4
Add cooked noodles, shrimp, chili, shallot, and cilantro. Toss until evenly coated.
- 5
Serve immediately at room temperature or chilled.
Tools you’ll need
- medium pot
- slotted spoon
- large mixing bowl
- whisk
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