Cooked glass noodles (Entry TH-82 context) tossed with minced pork or prawns, dried shrimp, celery, tomatoes, shallots, spring onion, and a lime-fish sauce-palm sugar-chilli dressing. Yam woon sen is a cold or room-temperature salad preparation — the glass noodles bring the same flavour-absorbing quality as in the stir-fried version but here they absorb the dressing's acid-sweet-salty balance rather than the wok's sauce. The texture contrast: silky noodles, crunchy celery, chewy dried shrimp, and the fresh bite of spring onion and shallot.
**The glass noodle preparation for salad:** Boil the soaked glass noodles briefly — 2–3 minutes in boiling water until fully translucent and tender. Drain. Rinse under cold water immediately (stops cooking and prevents clumping). Toss with a small amount of sesame oil to prevent sticking. **The salad construction:** - Minced pork: cooked in a little water or stock with fish sauce until just cooked. Cool. - Prawns: poached, sliced. - Glass noodles: as above. - Dried shrimp: whole, as in som tam. - Celery: sliced thin — its crunch and slightly herbal character is essential to the textural complexity. - Cherry tomatoes: halved. - Shallots: sliced. - Spring onion: sliced. - Roasted peanuts: a small amount. **The dressing:** The standard yam dressing with slightly more lime juice than a warm yam — the acid needs to be higher in a cold preparation because heat amplifies all flavour compounds and the cold noodle preparation needs a stronger dressing to achieve the same perceptibility.
David Thompson, *Thai Food* (2002); *Thai Street Food* (2010)