Bean Thread Salad (Yum Woon Sen)

This salad is very easy to make, and combines the sour, sweet and salty flavors typical of Thai cuisine.

65 minutes Prep: 60 minutes Cook: 5 minutes

13 calories per serving view nutrition facts

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1/4	cup	shrimp, dried	large
2	ounces	mungbean noodles
4	medium	prawns	raw, shelled and deviened
3	tablespoons	lime juice
2 1/2	tablespoons	fish sauce
3/4	teaspoon	sugar
2	medium	mushrooms	thinly sliced
1	each	celery stalks	thinly sliced at an angle
1	each	scallions, spring or green onions	sliced into 1-1/2 inch lengths
1	tablespoon	cilantro leaves	coarsely chopped
1	x	red lettuce	washed and drained

Pound dried shrimp in a mortar to flatten them into soft, crumbly pieces. (They should still be in relatively whole pieces.) Set aside.

Soak the mung bean thread noodle in water for 1 hour, until soft.

Using a strainer to hold the noodles, dip them into boiling for 1 second.

Remove and immediately dip into ice water to stop the cooking.

Drain well and set aside.

Using a strainer to hold the prawns, boil for 6 seconds until they turn pink.

Drain well.

Combine prawns and lime juice in a medium bowl; let stand 1 minute.

Add the dried shrimp, noodles, fish sauce, sugar, mush- rooms rooms, celery, green onions and coriander leaves.

Arrange the salad on a bed of lettuce and serve immediately.

PER SERVING: 105 calories, 5 g protein, 15 g carbohydrate, 0 g fat, 32 mg cholesterol, 912 carbohydrate, 1 g fiber.

Serving Size 44g

Amount per Serving

Calories 13 0% of calories from fat