All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Yum woon sen / bean noodle salad

Pork-less seafood version for a popular Thai mung bean vermicelli salad. Add calamari and scallops for a more complex taste.


(3-4 servings)

50 g (1 small bundle) mung bean vermicelli
4-5 tbsp chicken stock
Small handful (8-10) prawns
3 red chili peppers
3 tbsp roasted peanuts (unsalted)
1/3 red onion
1 stalk celery
1 green onion
Small handful cilantro
2 prik ki nu Thai green chili peppers
1 lime
2 tsp nam pla fish sauce


Rehydrate bean noodles in water for 10-20 minutes.

Drain, and cut into 10 cm.


Shell and devein prawns. If using frozen prawns, rub potato starch and rinse with water.


Dry-fry dried red chili peppers and peanuts, and set aside.


In a pot, put chicken stock, bring to boil, and add prawns.

When they turn pink, put bean noodles and stir.

When noodles absorb stock, remove from heat, and transfer to a medium/large bowl.


Thinly slice red onion, celery, green onion, and green chili peppers.
Chop cilantro.
Pound lime with knife handle, and cut into four.


In a small bowl, put nam pla, squeeze lime, and add green chili pepper.


In the bean noodle & prawn bowl, add all ingredients, and mix well.

  • Prik ki nu green pepper is small but quite spicy. If unsure, start with one pepper or remove seeds. Any spicy pepper can substitute.
  • Pounding lime beforehand makes juicing easier. 
  • Tomato and Asian/English cucumber are nice additions.

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