International Recipes

Thai Bean Thread Salad
(Yum Woon Sen)

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Yield: 4 servings


  • 1/4 cup large dried shrimp
  • 2 ounces mung bean thread noodles
  • 4 or 5 medium raw prawns, shelled, deveined
  • 3 tablespoons fresh lime juice
  • 2 1/2 tablespoons fish sauce
  • 3/4 teaspoon granulated sugar
  • 1 or 2 medium button mushrooms, thinly sliced
  • 1 celery stalk, thinly sliced at an angle
  • 1 green onion, sliced into 1 1/2 inch lengths
  • 1 tablespoon coarsely chopped coriander leaves
  • Red lettuce, washed and drained


  1. Pound dried shrimp in a mortar to flatten them into soft, crumbly pieces. (They should still be in relatively whole pieces.) Set aside.
  2. Soak the mung bean thread noodle in water for 1 hour, until soft.
  3. Using a strainer to hold the noodles, dip them into boiling for 1 second.
  4. Remove and immediately dip into ice water to stop the cooking.
  5. Drain well and set aside.
  6. Using a strainer to hold the prawns, boil for 6 seconds until they turn pink. Drain well.
  7. Combine prawns and lime juice in a medium bowl; let stand 1 minute.
  8. Add the dried shrimp, noodles, fish sauce, sugar, mushrooms rooms, celery, green onions and coriander leaves.
  9. Arrange the salad on a bed of lettuce and serve immediately.


Posted by WingsFan91 at Recipe Goldmine 6/26/01 5:06:49 am.

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