Yam Woon Sen - Thai Glass Noodle Salad - SPICY STEVE

SpicySteveSorko (November 30, 1999 at 12:00 am)

Very valid comments. We did turn the heat off before adding the noodles and other ingredients but it sat there longer due to all the explanations than it would in reality. The colour of the noodles was caused by the sauce not frying but you are right all the same. Best would be to cool the meat mixture and then add to noodles and other ingredients in a seperate bowl to keep everything as fresh and raw as possible. Many thanks for your constructivre comments.

SpicySteveSorko (November 30, 1999 at 12:00 am)

The nam prik pao comments were just a warning for those not used to it. I love it like you; that's why I used it when more traditionally it would be chillies or chilli flakes. We did not stir fry the noodles; just tossed them with the heat off but due to the time it took to show all the ingredients on the segment vs real life it was too long and the colour was caused by the sauce not frying. Better to have cooled the meat and then added to the noodles with the fresh herbs/veggies.

arale1402 (November 30, 1999 at 12:00 am)

Nam Pri Pao - running for a glass of water?What? Lol, it's not that hot, rather sweet. I eat it as a spread on toast topped with some shredded cucumber. :P I agree with some on here;I would not use Nam Prik Pao, nor would I stir fry the noodles in a wok. When you add it all in a pan/wok the single flavours just amalgamate and the dish would lose the freshness of a salad. Granted,every1 cooks it differently (sod 'authentic'). I's sure it's delish, but that's a stir fry...not a salad! Sorry mate!

dijviddijvid (November 30, 1999 at 12:00 am)

You might want to add the lime juice and other vegetables, except carrots, after the gas stove is turned of. The lime juice will damage the flavor of your salad when added while the source of heat is still on. Your salad will turn bitter. What is more, for a salad Thai people do not cook the vegetables that go along with it because they would turn dark and look rather unwelcoming. Bon appetit. Gutt Apatit. Eet smakelijk. Buen provecho.

aurayon (November 30, 1999 at 12:00 am)

That looks delicious :)

ratchdigan (November 30, 1999 at 12:00 am)

mmm thai chef resident in australia? dont usuall coock authentic thai food most of the time they makethem suitable for foriegners, fyi, just because the ingredients are thai does not make them suitable for the dish you're making. nam prik pro has oil, and are often used for coocking soup ect, cooking the salad in a pan honestly? eah i get that you would need it for things like cooking the meet and noodles, seperately, then leave it cool, plus when cooked in a pan on heat cooks other ingredients!

toshiba1141 (November 30, 1999 at 12:00 am)

I agree with you.Authentic Yum Woon Sen does not use Nam prik Pao and we do not make in a pan. If this is the recipe came from well known Chef , i would say he tweak the original recipe incredibly which is ok and the title of this video does not say "authentic" so we should enjoy the cooking method.

umaplus (November 30, 1999 at 12:00 am)

My point as a Thai is only that using Nam Prig Pao in the salad recipe is not an authentic Yum Woon Sen recipe! It made it more "PLA or พล่า" style of salad. If you ask any great Thai chef in Thailand, I don't think many of them would need Nam Prig Pao for authentic Yum Woon Sen. The dressing is simple, just chili, garlic, lime juice, fish sauce and sugar. No Nam prig pao needed. People should just know that.

umaplus (November 30, 1999 at 12:00 am)

Don't get me wrong, this recipe also should taste great also. let the people be the judge of their own. Cooking it in the wok is not that bad as you are cooking it for a huge serve. To me, it is just look more like a wok recipe the way it is present it in the video.

SpicySteveSorko (November 30, 1999 at 12:00 am)

Every dish has a variation and this recipe comes from a well known Thai chef resident in Australia. Many versions simply use fresh chillies; this one does not. Substitute as you see fit, whether it be roasted thai chilli paste, thai chilli paste or fresh thai chillies as long you like the end result. And as this dish has several cooked components how would you make it without a wok or a saucepan? Many Thai salads start hot and then are served at room temperature!

MrTRYTOO (November 30, 1999 at 12:00 am)

samesame ;-)

thelowrangers (November 30, 1999 at 12:00 am)

woohooo! I've been looking for a proper recipe for this FOR EVER! Thank you.