Larb Woon Sen Recipe

Name: Larb Woon Sen
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 oz (115g) dried glass noodles (woon sen); 8 oz (225g) ground pork; 2 tablespoons fish sauce; 3 tablespoons fresh lime juice; 1 teaspoon sugar; 1/2 teaspoon chili flakes (or to taste); 2 shallots, thinly sliced; 2 green onions, sliced; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh mint; 2 tablespoons toasted rice powder (khao khua); 1/4 cup chopped roasted peanuts (optional)

Thai · Main course · 30 min total

Larb Woon Sen recipe videos

A refreshing and tangy Thai glass noodle salad with minced pork, fresh herbs, and a zesty lime dressing.

20
min prep

10
min cook

4
servings

320
kcal/serving

Ingredients

4 oz (115g) dried glass noodles (woon sen)
8 oz (225g) ground pork
2 tablespoons fish sauce
3 tablespoons fresh lime juice
1 teaspoon sugar
1/2 teaspoon chili flakes (or to taste)
2 shallots, thinly sliced
2 green onions, sliced
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
2 tablespoons toasted rice powder (khao khua)
1/4 cup chopped roasted peanuts (optional)

Instructions

Soak glass noodles in warm water for 15 minutes until softened. Drain and cut into shorter lengths with scissors.
In a skillet over medium heat, cook ground pork, breaking it up, until fully cooked (about 5 minutes). Remove from heat and let cool slightly.
In a large bowl, whisk together fish sauce, lime juice, sugar, and chili flakes.
Add the cooked pork, drained noodles, shallots, green onions, cilantro, mint, and toasted rice powder. Toss well to combine.
Serve at room temperature or chilled, garnished with peanuts if desired.

Tips

To make toasted rice powder, dry-roast uncooked sticky rice in a pan until golden, then grind to a powder.
Adjust chili flakes to your preferred spice level.
Best served fresh, but can be refrigerated for up to 1 day.

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