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Thai Glass Noodle Salad (Yum Woon Sen)

A refreshing and hearty Thai salad featuring chewy glass noodles, fresh vegetables, and a zesty dressing that balances sweet, sour, and savory flavors.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Salad
Cuisine: Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.4 oz dry glass noodles Look for high-quality mung bean noodles.
  • 1 tablespoon dried shrimp (optional) Adds depth; skip if vegetarian.
  • 1 medium tomato, cut into wedges Adds sweetness.
  • 1/4 cup julienned onion For a little crunch and zing.
  • 1 stalk Chinese celery or 2 inner small stalks of regular celery, thinly sliced Adds a refreshing crunch.
  • 6 medium or large shrimp, peeled and deveined A classic protein choice.
  • 3.5 oz ground pork Optional; replace with tofu for a vegetarian version.
  • 1 teaspoon fish sauce Essential for umami flavor.
  • 1/4 cup roasted peanuts, roughly chopped Provides a crunchy finish.
  • 10 sprigs cilantro For freshness.
  • 2 cloves garlic, minced For aromatic flavor.
  • 1-3 units Thai chilies, to taste Adjust based on heat preference.
  • 1 tablespoon palm sugar, finely chopped, packed Adds slight sweetness.
  • 2 tablespoons fish sauce For seasoning.
  • 3 tablespoons fresh lime juice For zesty kick.

Method
 

Preparation
  1. Soak the dry glass noodles in room temperature water for about 7-10 minutes, until soft.
  2. In a mortar, chop cilantro stems, garlic, and chilies into a paste; mix with palm sugar, fish sauce, and fresh lime juice.
  3. If using dried shrimp, soak in water for about 15 minutes, then drain.
  4. In a large bowl, combine the tomato wedges, onion, celery, and drained dried shrimp.
Cooking
  1. Bring water to a boil, add soaked glass noodles, and cook for 2 minutes. Drain and rinse under cold water.
  2. In the same boiling water, cook the fresh shrimp until pink and opaque, about 2-3 minutes, then drain.
  3. Cook ground pork in boiling water with fish sauce for about 3-5 minutes, then add to the vegetable mixture.
  4. Combine soaked noodles and dressing with the vegetable and shrimp mixture; toss gently.
Serving
  1. Sprinkle chopped peanuts and cilantro on top before serving. Enjoy with extra lime wedges.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. The noodles may become soggy. Prepare dressing and chop vegetables in advance for fresh serving.