Rezept

Nam Yam: the recipe for glass noodle salad with shrimp

Yam Woon Sen is a Thai glass noodle salad with shrimp or tofu, dressed with lime, chili, and fish sauce instead of oil and vinegar.

3 Min. Lesezeit

Nam Yam: das Rezept für Glasnudelsalat mit Garnelen

Yam is not an ingredient, but a method—the Thai way of dressing a salad. Instead of oil and vinegar, a Yam uses lime, fish sauce, and chili, with heat playing the role that fat fills in the West.

That is why a Yam salad tastes light yet complete, without the need for anything creamy. Yam Woon Sen, the glass noodle salad, is the most famous variation: cooked mung bean vermicelli, shrimp or tofu, plus tomatoes and onions.

The seasoning is provided by the THAANI sauce with lime, fish sauce, chili sauce, and fresh garlic, known in Thai as น้ำยำรสแซ่บ. Everything else you need comes from your fridge and the kettle.

Traditionally, Yam Woon Sen often includes a little ground pork alongside the shrimp. For this recipe, the choice is yours: shrimp alone for lightness, tofu for the vegetarian version, or a combination of both for a dish that is filling enough to be a meal on its own.

  • 4Servings
  • 25 min.Prep time
  • 4/5on the THAANI scale

Shopping list

What else you need

  • 90 ml THAANI Nam Yam Dressing (approx. 6 tbsp)
  • 150 g glass noodles (mung bean vermicelli)
  • 300 g shrimp, peeled, or tofu for the vegetarian version
  • 2 tomatoes, wedged
  • 1 red onion, thinly sliced
  • 2 spring onions, sliced
  • fresh cilantro leaves for garnish

Preparation

  1. Soak the glass noodles. Soak the glass noodles in hot water for 5 to 8 minutes until soft, drain, and use scissors to cut them into bite-sized lengths.
  2. Cook the shrimp. Blanch the shrimp briefly in boiling water until pink, or fry the tofu in a little oil until golden brown.
  3. Cut the vegetables. Prepare the tomatoes, red onion, and spring onions while the noodles and shrimp cool down.
  4. Mix everything. Place the glass noodles, shrimp, and vegetables in a large bowl, pour the THAANI Nam Yam Dressing over them, and mix well until everything is evenly coated.
  5. Let it rest. Let it sit briefly so the noodles absorb the dressing and take on the flavor.
  6. Serve. Sprinkle with cilantro and serve immediately while the texture is still fresh.
A Yam is a salad that needs five minutes after dressing to let the flavors develop.

Variations and tips

  • Vegetarian with tofu instead of shrimp; for more substance, add some fried ground pork.
  • Milder: dilute the dressing with 1 tbsp of water without changing the balance of sour, sweet, and salty.
  • As an appetizer, this same amount serves six smaller portions instead of four large ones.
  • Plate up early and mix the noodles with the dressing just before serving so they stay crisp and don't get soggy.

Once opened, the dressing keeps refrigerated at +2 to +6 °C and should be used within 2 weeks. One bottle is enough for about 2 more salads of this size.