Summer in the US can be scorching hot, which can potentially strip your healthy appetite even though you’re hungry. In times like this, I like to make refreshing and light salads when I am not in the mood to have something heavy. Thai salads always fit the bill as the signature flavors of tart, spicy, sweet, and salty always set my mouth watering, for example: green papaya salad or som tam, and yum woon sen, cellophane noodles salad.
Cellophane noodles, also known as glass noodles, mung bean noodles, tang hoon (in Malaysia & Singapore) are a type of Asian noodles made with mung beans. Unlike rice noodles, cellophane noodles have a smooth surface and mouth feel, springy in texture, and almost transparent (hence the name “glass” noodles) when cooked. Many of my favorite Thai dishes are made with this type of noodles, and one of them is yum woon sen.
While you can easily get an order of yum woon sen at any Thai restaurants, I find homemade version so much more appetizing. First of all, I can have as many shrimp as I want in the noodle salad; secondly, I love chilling the salad before serving. On warm summer days when the temperature is baking hot, try this yum woon sen recipe. I am sure you will love the refreshing good taste of this classic Thai salad. You can even make a big batch and serve as a side for your next BBQ party.