Yum Woon Sen with Mixed Toppings and Salted Eggs

Name: Yum Woon Sen with Mixed Toppings and Salted Eggs
Total time: 2400 s
Yield: Serves 2 servings
Ingredients: 2 salted eggs (Kai Khem Chaiya); 4-5 chicken sausages; 7 oz fresh glass noodles (about 200 grams); Frozen cooked shrimp; 2.8 oz canned tuna in water (about 80 grams); 4 red chili peppers (bird's eye or similar); 1-2 limes; Fish sauce

Preeya A. @pyaaps

Bangkok, กรุงเทพฯ, ไทย

Another yum (Thai salad) recipe because it's easy, delicious, and a great way to clear out your fridge.

Preeya A. @pyaaps

Bangkok, กรุงเทพฯ, ไทย

Another yum (Thai salad) recipe because it's easy, delicious, and a great way to clear out your fridge.

Saved

Ingredients

40 minutes

Serves 2 servings

2salted eggs (Kai Khem Chaiya)
4-5chicken sausages
7 ozfresh glass noodles (about 200 grams)
Frozen cooked shrimp
2.8 ozcanned tuna in water (about 80 grams)
4red chili peppers (bird's eye or similar)
1-2limes
Fish sauce

Saved

Steps

40 minutes

1

Boil the raw salted eggs for about 10 minutes (add a little salt to the water).
2

Meanwhile, thaw the frozen cooked shrimp by soaking the whole bag in water until the ice melts.
3

Roughly crush the chili peppers and place them in a mixing bowl.
4

Rinse the glass noodles and blanch them in boiling water for about 3 seconds, then transfer to the mixing bowl.
5

Blanch the thawed shrimp just until heated through. Slice the chicken sausages into bite-sized pieces and blanch for about 1-2 minutes. Cut the boiled salted eggs into bite-sized pieces. Add the shrimp and sausages to the mixing bowl.
6

Squeeze 1-2 limes into the bowl and add a little fish sauce (taste and adjust as you go; don't add too much at once). Toss all the ingredients together, then gently mix in the tuna. Serve on a plate and top with the salted eggs. Ready to serve.