Recipe

Thai Clear Noodle Salad (yum Woon Sen) Recipe

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Ingredients

1 c roasted peanuts, unsalted .
1/2 c green onions, sliced .
1 bunch romaine lettuce, torn .
2 celery ribs, thinly sliced (about 1/2 c) .
1 1/2 lbs ground turkey (or ground pork, thinly sliced cooked pork, cooked shrimp, or shredded cooked chicken, your choice) .
7 tbsps fish sauce .
1/4 head cabbage, sliced .
1 tsp chili flakes .
2 (3 1/2 oz) packages mung bean noodles (bean thread noodles) .
1/2 c cilantro, sliced .
5 tsps brown sugar .
2 shallots, thinly sliced (about 1/4 c) .
2 large carrots, cut match stick style (about 1 c) .
DRESSING .
3 fresh red jalapeno chiles or Thai chiles, sliced .
7 tbsps lime juice

Directions

Step #1 Soak mung bean noodles in warm water for 15 mins.
Step #2 Drain & cut into short lengths & place this in a bowl.
Step #3 Pour hot water over the noodles & soak for another 5 mins.
Step #4 Drain in a colander, & rinse with cold water to separate the noodles.
Step #5 Let stand in the colander until ready to use.
Step #6 Cook ground turkey with a little water over med-heat/flame.
Step #7 When brown, drain any excess water, & place this In a large-ish mixing bowl.
Step #8 Let cool 5 mins.
Step #9 Mix dressing ingredients in a small bowl, & taste for proper balance of sweet/sour/salty/spicy.
Step #10 Adjust if necessary.
Step #11 Pour dressing over cooked ground turkey & toss lightly.
Step #12 Add noodles & stir until well mixed.
Step #13 Taste & adjust if necessary.
Step #14 Add carrot, shallot, celery, green onion, cilantro, & 1/2 c of peanuts.
Step #15 Toss well.
Step #16 Divide lettuce & cabbage on serving plates.
Step #17 Place noodle mixture on top, & spinkle with remaining peanut, & chile flakes.
Enjoy the Thai Clear Noodle Salad (Yum Woon Sen) recipe

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