Thailand for farang

Yum woon sen

Yum woon sen is a cold dish. In thailand it is a side dish but for Europeans it can be a main course as it has meat, noodles and vegetables or it can be an entree. This is one of my favorite salads. It’s very refreshing. Whenever I made this for my friends in Belgium everybody like it and asked me for the recipe. Well, here it is. Hope you enjoy it as much as I do.

yam-woon-sen-banner Klik hier voor het recept in het Nederlands. (Dutch version of the recipe.)


  • ½ kg scampies
  • 150 gr minced pork
  • 100 gr squid
  • glass noodles
  • 3 tomatoes
  • 4 small shallots
  • 3 thai cucumbers (1 if you use european cucumbers)
  • 1 clove of garlic
  • a bit of cilantro
  • a few leaves of mint
  • limes (how much depends on your flavour, I use 2 for this recipe)
  • fish sauce
  • a pinch of sugar
  • thai chillies (how much depends on your flavour, I use 1 for this recipe)

These ingredients are just an indication. You can choose more or less vegetables or use only shrimp/meat/squid or make it vegetarian. As long as the glass noodles and sweet-spicy-sour balance is used correctly it’s fine. yam-woon-sen-ingr


  1. Peel the garlic and chop into fine pieces.
  2. Peel and clean the scampies.
  3. Clean and cut the squid into rings.
  4. Bake the minced pork and let it cool off.
  5. Soak the glass noodles in hot water for about 5 minutes. Drain them and let them cool off.
  6. Clean and cut the tomatoes into smaller pieces.
  7. Peel and cut the shallots into thin rings.
  8. Clean and cut the cucumber into smaller pieces. If you use an european cucumber cut out the middle part.
  9. Wash the cilantro and the mint. Chop the cilantro and pick the leaves of the mint.
  10. Squeeze the limes.
  11. Chop the chillies.


Preparation method

  1. Bake the scampies with half a garlic. Let it cool off.
  2. bake with the squid with the other half of garlic. Let it cool off.
  3. Put the glass noodles into a bowl and cut them into smaler pieces.
  4. Add the vegetables, the pork, the scampies, squid, pinch of sugar and the chillies and stir well.
  5. Add as much tablespoons of fish sauce as you add lime. Start with about 3 spoons each taste and add more until it is good for your flavour.
  6. If the flavours are balanced, add the cilantro and mint leaves and stir carefully.

yam-woon-sen You can remove or add ingredients.

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