Thai Noodle Salad with Shrimp (Yum Woon Sen)

6 oz dried mung bean noodles

1/2 lb shrimp (30 count), shelled and deveined

1 shallot, minced fine
2 green onions, minced
1 cup snow peas, blanched

1 cup minced celery

½ small tomato, ¼“ dice (optional)
1 Tbsp fresh cilantro leaves, minced medium
1 Tbsp mint leaves, minced medium

2 Tbsp roasted peanuts, crushed

2 cloves garlic pressed or fine mince
2 Tbsp fish sauce

2 Tbsp sugar
2 Tbsp warm water
1 Tbsp fresh squeezed lime juice

1 Tsp white vinegar
2 tsp chili garlic paste

Soak the noodles in warm water for about 10 minutes until soft. Drain in a colander and set aside.

Place shrimp in 4 cups of boiling water over high heat.  Cook until they change colour and are firm when pressed, about 2 minutes.  Drain and rinse under cold water. Place in a bowl and put in the fridge to cool as you prepare the noodles and dressing.

Boil 8 cups of water then add the noodles, cook for 2 minutes. Drain noodles in a colander and rinse under cold water. Place drained, cool noodles in a bowl and set in the fridge for half-hour.

Mix all the dressing ingredients together very well, ensuring all the sugar has dissolved, place in the fridge to cool with all other ingredients.

Place the mung bean noodles together with the shrimp, shallots, celery, peas, tomato, cilantro and mint.

Pour the dressing over the noodle mixture. Toss to coat the mixture with the dressing.  Add the roasted nuts, stir to combine well.

Serve chilled.

We had a dozen or so large shell-on raw shrimp in the freezer so the thought process was that they would top the salad admirably, so...

We made a double batch of the dressing and marinated the shrimp in it, then placed in the fridge for 4 hours.

When the salad is ready, drain the shrimp from the marinade then place the shrimp on a very hot barbecue to grill.  Cook for 1 minute on each side or until flesh is cooked through - don't overcook.

Remove from heat then place on top of the plated salad.

Note on blanching the peas.  You can just use the peas raw but I like to blanch them first. Simply place the peas into boiling water for 30 seconds then remove and place in a bowl of ice and water. Chill then drain.

Snowy Palms Resort