作法
- 冬粉用溫水泡十分鐘至軟。瀝乾，用剪刀剪成10公分長段，方便用叉子吃。
- 把一小鍋鹽水煮沸。下冬粉煮九十秒——應從白變半透明。撈起入濾盆；湯水保留。
- 用同鍋水煮豬絞肉，邊煮邊撥散，煮至不再粉紅——約兩分鐘。撈入大碗中。再下鮮蝦煮三十秒至捲曲，加入碗中。
- 把萊姆汁、魚露、椰糖、大蒜和辣椒攪拌至糖溶解。試味——應先銳利地酸、再鹹、再甜、最後辣。
- 把冬粉、蝦米、紅蔥、芹菜和番茄加入碗中。倒入醬汁，用兩支叉子拌一整分鐘——冬粉應吸飽湯汁變成淡玫瑰色。
- 盛盤，撒上花生，常溫上桌。這道菜靜置五分鐘更入味——冬粉會繼續吸收醬汁。
Common questions
Can 涼拌冬粉（Yam Woon Sen） be made ahead?
涼拌冬粉（Yam Woon Sen） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 10 minutes.
How spicy is 涼拌冬粉（Yam Woon Sen）?
As written this recipe is medium-to-hot. Heat levels vary by cook and region in Thailand; halve the chili or remove the seeds for less heat, or add more at the finishing stage. The spice can be adjusted during cooking.
Is 涼拌冬粉（Yam Woon Sen） vegetarian or gluten-free?
This recipe is naturally gluten-free as written.
How hard is 涼拌冬粉（Yam Woon Sen） to make at home?
涼拌冬粉（Yam Woon Sen） is approachable for a home cook with basic stove skills — total time about 25 minutes, no special technique required.
Can 涼拌冬粉（Yam Woon Sen） be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
泰文「yam」並非英文「沙拉」之意——它是一種方法，一種辣酸鹹的拌法，幾乎可以套用在任何食材上（yam pla duk foo酥炸鯰魚、yam khai dao煎蛋）。冬粉版是海外最常見的版本。在泰國人家裡，它是配飯與咖哩的小菜，不是前菜——泰餐是共享式的，yam是同桌料理中明亮的一筆。
