In season当季Thai泰式
Yum Woon Sen (Thai Glass Noodle Salad)泰式鲜虾肉末粉丝沙拉
Thin mung-bean noodles, safely cooked pork and shrimp with lime, herbs and crisp vegetables. This version omits the optional dried shrimp; dress only when ready to eat.绿豆细粉丝熟肉虾配青柠香草脆菜，此版不加可选虾米，临吃拌汁。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
- Soak noodles in drinking water 7–10 minutes while chopping. Drain and snip shorter. Wedge tomato, slice onion and tender celery thinly, chop cilantro. Finely mince garlic and chili instead of using a mortar; wash hands after chili and raw meat.粉丝饮水泡7–10分钟同时切菜，沥剪短；番茄瓣洋葱嫩芹薄切香菜切细，蒜椒剁细免石臼，接触椒生肉后洗手。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce and dry it. Use clean utensils. Read all steps before heating.先洗手，把蔬果洗净擦干，备好干净器具。开火前通读步骤，确认食材和工具齐全。
- Measure the list for the selected servings before heating. Times are for the base recipe; larger batches take longer. Separately mentioned drinking water is additional.开火前按所选人数清单量好；时间按基础份量，人多分批会更久，另提饮用水需另备。
Ingredients食材
- Dry thin mung-bean glass noodles, not sweet-potato noodles干细绿豆粉丝（非红薯粉条）1.5 oz盎司
- Raw ground pork生猪肉末4 oz盎司
- Raw peeled deveined shrimp, fully thawed已完全解冻去壳去虾线生虾4 oz盎司
- Ripe tomato熟番茄1
- Yellow onion黄洋葱0.25
- Tender inner celery stalks and leaves嫩芹菜内梗及叶1 stalk根
- Fresh cilantro鲜香菜0.25 cup杯
- Unsalted already-roasted peanuts已烤熟无盐花生2 tbsp大勺
- Garlic大蒜1 clove瓣
- Fresh Thai chili; reduce seeds for milder heat鲜泰椒（去籽可减辣）1
- Palm sugar, finely chopped切细棕榈糖0.5 tbsp大勺
- Fish sauce鱼露4 tsp小勺
- Freshly squeezed lime juice鲜榨青柠汁2 tbsp大勺
Method做法
Stir the palm sugar into the lime juice and 3 tsp fish sauce until it dissolves, then add the garlic and chili. Put the tomato, onion, and celery in a clean mixing bowl, and keep the pork and raw shrimp away from these tools.
把棕榈糖放进青柠汁和3小匙鱼露里搅到化开，再加蒜和辣椒。番茄、洋葱、芹菜放进干净的拌菜碗，生猪肉和生虾用过的器具别碰这些。
The dressing coats the food without a watery puddle.薄汁挂匀，无水汪。
Common mistake & quick fix容易错在哪，怎么补救
Add dressing only after draining the vegetables well; otherwise it becomes watery.蔬菜沥干后再拌汁，否则容易出水。
Bring a pot of water to a boil. Cook the soaked noodles until tender, about 2 minutes or whatever the package says, then lift them out into a sieve. Bring the water back to a boil and cook the shrimp 2–4 minutes, until they hit 145°F (63°C), then scoop them out with clean tools.
锅里水烧开，把泡好的粉丝煮到软，大约2分钟或按包装上的时间，然后捞进筛子。水再烧开，下虾煮2–4分钟，到145°F (63°C)，用干净的器具捞出来。
Check the temperature with a thermometer, not color alone.用食品温度计测中心温度，不要只凭肉色判断熟度。
Common mistake & quick fix容易错在哪，怎么补救
Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。
Carefully pour off most of the water, leaving a shallow layer. Bring it back to a simmer, add the pork and the remaining 1 tsp fish sauce, and stir until it breaks into fine crumbs and reaches 160°F (71°C). Lift it out with a clean slotted spoon.
小心倒掉大部分水，锅里留浅浅一层。再烧开，下猪肉和剩下的1小匙鱼露，边煮边搅散成细肉末，到160°F (71°C)。用干净的漏勺捞出来。
Check the temperature with a thermometer, not color alone.用食品温度计测中心温度，不要只凭肉色判断熟度。
Common mistake & quick fix容易错在哪，怎么补救
Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。
Add the drained noodles, cooked pork and shrimp, and the dressing to the vegetables. Toss gently with the cilantro, scatter the roasted peanuts on top, and serve right away. Don't let a warm seafood salad sit out to cool — refrigerate it promptly if you're not eating now.
把沥干的粉丝、煮好的猪肉和虾、还有调好的汁一起倒进蔬菜里。放香菜轻轻拌匀，撒上熟花生，马上上桌。温的海鲜沙拉别在室温放着晾凉，不马上吃就赶紧冷藏。
The dressing coats the food without a watery puddle.薄汁挂匀，无水汪。
Common mistake & quick fix容易错在哪，怎么补救
Keep perishable ingredients refrigerated until needed; use clean utensils and serve promptly.易腐食材用前冷藏，使用干净器具，做好尽快吃。
Know your ingredients认识食材
Ingredients explained食材讲解
Raw ground pork生猪肉末A little fat keeps fillings juicy; choose ~20% fat for dumplings and meatballs.带点肥才多汁；饺子、丸子选约两成肥。
Raw peeled deveined shrimp, fully thawed已完全解冻去壳去虾线生虾Quick lean protein. Buy frozen, shell-on for best texture; thaw in cold water, pat dry.快熟低脂蛋白。买带壳冷冻的口感更好；冷水解冻、擦干。
Ripe tomatoes熟番茄Lycopene + vitamin C. Pick heavy, fragrant ones; never refrigerate or they turn mealy.含番茄红素和维C。选沉、有香气的；别冷藏，会变粉。
Yellow onion黄洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Tender inner celery stalks and leaves嫩芹菜内梗及叶Crunchy and aromatic; with onion and carrot it forms the classic soup base. Pick firm, tight stalks.爽脆有香气，和洋葱、胡萝卜是经典汤底。挑硬挺紧实的。
- Fresh cilantro鲜香菜
Fresh, citrusy; stems carry the most flavor—chop them in too.清新带柑橘味；茎最香，一起切进去。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Cookware厨具
Pot, sieve, slotted spoon, mixing bowls, knife, board, scissors, measuring tools and food thermometer锅、筛、漏勺、拌碗、刀、砧板、剪、量具及食品温度计
Make it a balanced meal营养搭配建议
Pork and shrimp provide protein; noodles add some starch. Add a vegetable side as wanted, rather than another rich meat dish.肉虾供蛋白粉丝补部分淀粉，按需加菜，不再叠浓肉菜。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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