Yum Wun Sen
Yum indeed. Thai week continues at our house. This salad uses mung beans mixed in a sauce made up of tom yum paste, fish sauce, lemon juice and palm sugar (spicy, salty, sour, and sweet). We added extra heat with a Thai chili pepper that we picked on location at Harmony Valley Farm this past weekend, plus the lettuce, tomatoes, red pepper, and onion are all from our CSA delivery as well. Throw in some shrimp, ground pork and peanuts, and the meal is ready. This is another SITCA recipe, which I can't link to directly, but on their website is an option to sign up for monthly recipe emails if you are interested in cooking Thai food at home.
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