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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.













Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


¼ cup shrimp, dried
2 ounces mungbean noodles
4 medium shrimp
raw, shelled and deviened
3 tablespoons lime juice
2 ½ tablespoons fish sauce
¾ 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
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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 44g (1.6 oz)
Amount per Serving
Calories 130% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 685mg 29%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 8%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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