Japanese Chicken Katsu Curry
Craving authentic Japanese Chicken Katsu Curry? Learn to make this comforting classic at home with my step-by-step recipe. Perfect for any meal!
GET THE RECIPE
Servings: 4
Prep: 25 mins
Cook: 10 mins
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I'm Igot Rithm, a co founder and contributor to Our Virtual Kitchen along with my husband Algo.
SEE ALL MY RECIPES I’m delighted to share one of my favourite dishes with you today: Yum Woon Sen, a vibrant and incredibly flavourful Thai Glass Noodle Salad. This dish perfectly encapsulates the essence of Thai cuisine – a harmonious balance of seemingly contrasting flavours: spicy, sour, sweet, and salty, all brought together with fresh herbs and a satisfying texture.
The Origins and Place of Yum Woon Sen (Thai Glass Noodle Salad) in Thai Cuisine
When I think of Thai food, I often picture rich, creamy curries or robust stir-fries. However, a significant part of the culinary landscape, and one that I particularly adore, revolves around the “Yum” (or “Yam”) category – which translates to “mix” or “salad.” These aren’t your typical leafy green salads; instead, they are dynamic concoctions of protein, vegetables, herbs, and a punchy dressing, often served warm or at room temperature. Yum Woon Sen is a stellar example of this category, offering a lighter yet equally satisfying experience.
The origins of Yum Woon Sen, like many beloved Thai dishes, are somewhat intertwined with the broader history of Southeast Asian culinary exchange. Glass noodles, or woon sen, are made from mung bean starch, giving them their characteristic translucent appearance and springy, chewy texture when cooked. These noodles are widely available across Asia and form the backbone of many noodle dishes.
In Thailand, their neutrality makes them an excellent canvas for the bold flavours of the “Yum” dressing. The dish truly shines by showcasing the fresh, local ingredients: succulent shrimp, tender ground pork, crisp vegetables like red onions and celery, fragrant coriander and spring onions, and the fiery kick of bird’s eye chilies.
This Thai Glass Noodle Salad is a staple in homes and street food stalls across Thailand. I’ve often seen it prepared quickly and expertly by vendors, demonstrating their mastery of balancing the key flavour profiles. It’s frequently enjoyed as an appetizer, a refreshing side dish to complement richer main courses, or even as a light meal on its own, especially during Thailand’s hot climate. It stands out for its freshness and vibrant appeal, making it a popular choice for those seeking a less heavy option than some of the more elaborate curries or stir-fries.
The beauty of this Thai Glass Noodle Salad lies not only in its taste but also in its versatility and ease of preparation, allowing for various protein and vegetable combinations to suit individual preferences. My version today aims to bring you that authentic balance, allowing you to recreate a truly delicious and refreshing experience in your own kitchen.
Ingredients
For the Salad:
- 100g (approx. 3.5 oz) dried glass noodles (woon sen)
- 150g (approx. 5.3 oz) raw shrimp, peeled and deveined
- 150g (approx. 5.3 oz) ground pork
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 stalks celery, thinly sliced diagonally
- 1/4 cup chopped fresh coriander
- 2 spring onions , chopped into 1-inch pieces
- 2-4 Thai bird’s eye chilies, thinly sliced (adjust to your spice preference)
- 2 tablespoons roasted peanuts, coarsely chopped (optional, for garnish)
For the Dressing:
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice (from about 2 limes)
- 2 tablespoons palm sugar (or brown sugar), finely chopped if solid
- 2 cloves garlic, minced
Suggested Equipment
- Large mixing bowl
- Small bowl for dressing
- Medium saucepan or skillet
- Strainer or colander
- Whisk
- Kitchen shears
- Sharp knife for chopping and slicing
- Cutting board
- Measuring spoons and cups
Instructions
- Prepare the Noodles: Place the dried glass noodles in a large bowl. Pour hot (not boiling) water over them and let them soak for 7-10 minutes, or until soft and pliable but still firm to the bite. Drain well and use kitchen shears to cut the noodles into shorter, manageable lengths (about 4-6 inches). Set aside.
- Cook Proteins: In a medium saucepan or skillet, bring about 1 cup of water to a boil. Add the ground pork and cook, breaking it up with a spoon, until fully cooked through and no longer pink. Drain any excess fat/water. Add the shrimp to the same pan (you might add a splash more water if needed) and cook for 1-2 minutes until they turn pink and opaque. Drain and set aside with the pork.
- Make the Dressing: In a small bowl, combine the fish sauce, fresh lime juice, palm sugar, and minced garlic. Whisk well until the palm sugar is completely dissolved. Taste and adjust if necessary – I usually aim for a balance of vibrant sourness and savory notes with a hint of sweetness.
- Assemble the Salad: In a large mixing bowl, combine the cooked glass noodles, cooked pork, cooked shrimp, sliced red onion, halved cherry tomatoes, sliced celery, sliced Thai bird’s eye chilies, chopped coriander, and chopped spring onions.
- Dress and Serve: Pour the prepared dressing over the salad ingredients. Toss gently but thoroughly to ensure all components are well coated. I like to use my hands (with gloves!) for this to properly mix everything without crushing the delicate ingredients.
- Garnish and Enjoy: Transfer the Thai Glass Noodle Salad to a serving platter or individual bowls. Garnish with chopped roasted peanuts, if using. Serve immediately to enjoy the freshest flavours.
Notes
- Noodle Texture is Key: Do not oversoak the glass noodles. They should be tender but still chewy. Overcooked noodles will become mushy. If you prefer to boil, cook for only 1-2 minutes.
- Adjusting Spice Level: My recipe calls for 2-4 Thai bird’s eye chilies. These are quite potent. If you prefer less heat, start with just one or remove the seeds. For more heat, feel free to add more or even a pinch of dried chili flakes.
- Protein Alternatives: This Thai Glass Noodle Salad is incredibly versatile. Instead of pork and shrimp, you could use thinly sliced cooked chicken breast, calamari, or even firm tofu for a vegetarian option. If using tofu, press it well, then pan-fry or air-fry until golden before adding.
- Vegetable Variations: Feel free to add other crisp vegetables like shredded carrots, thinly sliced cucumber, or even blanched green beans.
- Sweetness Control: Palm sugar is traditional and adds a distinct caramel-like sweetness. If using brown sugar, you might need slightly less as it can be sweeter. Always taste the dressing before adding it to the salad to ensure the balance is to your liking.
- Best Served Fresh: While you can store leftovers, I find this salad is at its absolute best when served immediately after mixing. The noodles tend to absorb the dressing and become softer over time.
- Fish Sauce Quality: A good quality fish sauce makes a noticeable difference. Look for brands that list anchovy extract, salt, and sugar as the primary ingredients.
Nutrition
Estimate per serving:
- Calories: 320-380 kcal
- Protein: 25-30g
- Fat: 10-15g
- Carbohydrates: 30-35g (includes sugars from palm sugar)
- Fibre: 3-5g
- Sodium: 900-1200mg (primarily from fish sauce)
This Thai Glass Noodle Salad is packed with lean protein, fresh vegetables, and beneficial herbs, offering a relatively low-calorie yet highly satisfying meal.
Note: this is an estimated nutritional summary and can vary based on exact ingredient brands, quantities, and cooking methods.
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