Thai Steak Salad (Yum Woon Sen) ✨
yum woon sen with seared ribeye 🥩🍜 full recipe on my substack (link in bio)
🍜 2.8 oz dry glass noodles (100% mung bean starch)
🥩 2 ribeye steaks (about 10 oz each)
🦐 1.5 tbsp dried shrimp (optional but recommended)
🍅 1 medium tomato, thin wedges
🧅 1/3 cup white or red onion, finely julienned
🌿 handful of fresh mint leaves
🥜 3 tbsp roasted peanuts, chopped
🌱 12 cilantro sprigs (stems + leaves separated)
🧄 2 garlic cloves
🌶️ 2 thai chilies (1 for mild, 3 for spicy)
🍬 1 tbsp palm sugar, packed
🐟 2.5 tbsp fish sauce
🍋 3 tbsp fresh lime juice
🫙 1 tbsp neutral oil
1. soak glass noodles in room temp water 7-10 min until soft. drain, cut into 3-inch sections.
2. make the dressing: pound cilantro stems, garlic, chilies into a rough paste. add palm sugar, pound until dissolved. stir in fish sauce + lime. no mortar and pestle? mince the garlic and chilies super fine with a knife and whisk everything in a bowl.
3. soak dried shrimp in water, microwave 45-60 sec, drain, chop. add to a big bowl with tomato, onion, and mint.
4. boil glass noodles 2 min until translucent. drain, add to bowl.
5. pat steaks dry, season with salt + pepper. sear on screaming hot cast iron 1-2 min per side for medium rare. rest 5 min, slice thin against the grain.
6. add warm steak to the bowl, pour dressing over, toss. fold in chopped cilantro leaves. top with peanuts. eat right away.
#yumwoonsen #thaifood #glassnoodlesalad #ribeye #aftermy9to5
Making Yum Woon Sen at home is a fantastic way to enjoy authentic Thai flavors without the need for complicated ingredients or techniques. One of the keys to a delicious Thai steak salad is balancing the textures and flavors—crisp fresh herbs and crunchy peanuts complement the tender ribeye and soft glass noodles perfectly. When preparing the glass noodles, soaking them in room temperature water before boiling helps achieve the ideal chewy texture without overcooking. Also, using a mortar and pestle to pound the dressing ingredients brings out vibrant aromas, but finely mincing and whisking them together works well if you don’t have one. The addition of dried shrimp enhances the umami depth of this salad; soaking and briefly microwaving the shrimp softens them while maintaining their flavor. If you’re sensitive to spiciness, adjust the number of Thai chilies accordingly—the recipe’s flexibility allows for mild to fiery heat. Searing the ribeye steaks on a very hot cast iron pan ensures a beautifully caramelized crust and juicy interior. After resting and slicing thinly against the grain, mixing the warm meat with the cool salad ingredients allows the flavors to meld beautifully. From personal experience, pairing this Yum Woon Sen salad with a chilled Thai beer or a light jasmine tea leads to an incredibly refreshing dining experience. It also holds up well as a make-ahead dish for gatherings—just toss the salad with the dressing and heat the steak fresh for best results. This vibrant salad isn't just a meal; it's an exploration of Thailand's rich culinary heritage, accessible right in your kitchen.