A dish that works equally well as a solo act for a light lunch, or as part of a full feast ensemble.
Cooking the shrimp and ground pork in stages in the same pot of water used for the noodles is efficient, convenient, and helps add flavor to the noodles.Glass noodles act as a sponge, soaking up the bright, punchy dressing.In Thai cuisine, noodles are generally enjoyed as a single-serving, stand-alone meal. Favorites like pad see ew and pad thai usually aren’t shared or included as part of a larger spread.
In Thailand, glass noodles, known as woon sen, are made from mung bean starch and are typically sold in single-serving bundles. Depending on the brand, glass noodles can be labeled as cellophane noodles, mung bean threads, mung bean noodles, bean vermicelli, bean threads, green bean threads, or broad bean threads. For this recipe, look for awith mung bean starch as the only listed ingredient.
Poaching the shrimp and pork ensures that the proteins are gently cooked, keeping them both tender and giving them a very clean flavor profile. I then like to cook the noodles in the same cooking water as the shrimp and ground pork, to streamline the process and maximize flavor. Once everything is cooked, I toss the three together with the prepared dressing, which allows the warm noodles to soak it up while also tempering its raw allium bite.
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