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Yum Woon Sen (Thai Glass Noodle Salad)

If you’ve ever wandered into a café in Thailand, you’ve likely spotted Yum Woon Sen—Thai Glass Noodle Salad—on the menu. This light yet intensely flavorful dish is a staple in Thai cuisine, loved for its refreshing balance of tangy, sweet, savory, and spicy notes. It’s often served with a warning: in Thailand, it can be blisteringly spicy, the kind of heat that sneaks up on you, but in the best way possible.

A vibrant plate of Thai glass noodle salad featuring translucent noodles, shrimp, fresh herbs, and colorful vegetables, drizzled with a tangy lime dressing.
A vibrant plate of Thai glass noodle salad featuring translucent noodles, shrimp, fresh herbs, and colorful vegetables, drizzled with a tangy lime dressing.

Here’s the good news—you can easily make this Thai glass noodle salad recipe at home, adjusting the spice level to suit your preference (and tolerance).

The heart of Yum Woon Sen lies in its chewy glass noodles made from mung bean starch, which soak up the bold, zesty flavors of the Thai glass noodle salad dressing—a punchy mix of lime juice, fish sauce, garlic, and palm sugar. Tossed with crunchy veggies, fresh herbs, and juicy shrimp, this salad is proof that something simple can still be wildly delicious. Whether you’re looking for a quick lunch, a side dish, or just a way to add a taste of Thailand to your table, this recipe has you covered.

Thai Glass Noodle Salad (Yum Woon Sen) Recipe

A vibrant plate of Thai glass noodle salad featuring translucent noodles, shrimp, fresh herbs, and colorful vegetables, drizzled with a tangy lime dressing.
Yum Woon Sen (Thai Glass Noodle Salad) is a refreshing Thai classic made with chewy mung bean noodles, crisp vegetables, shrimp, and a tangy lime-fish sauce dressing. Popular in Thai cafés for its vibrant flavors, this salad is light, easy to customize, and ready in under 30 minutes. Adjust the spice level for a mild or fiery kick!
Prep Time 15 minutes
Cook Time 15 minutes
Serving Size 2

Ingredients

  • 100 g dried bean thread noodles mung bean noodles
  • 8 raw shrimp shelled, tails removed
  • ¼ cup Chinese celery or substitute with regular celery or romaine hearts
  • ½ cup baby tomatoes halved
  • ½ cup red pepper sliced
  • 6 sprigs cilantro finely chopped
  • ½ cup pre-peeled unsalted raw peanuts dry roasted and crushed
  • ¼ cup dried shrimp optional, soaked and pounded

For the Dressing:

  • tablespoons fish sauce
  • tablespoons fresh lime juice about 2 limes
  • 3 teaspoons palm sugar or substitute with light brown or cane sugar
  • 2 teaspoons garlic minced or grated, reserve ½ teaspoon for shrimp
  • ½ small red onion thinly sliced
  • 1 bird’s eye chili optional, finely chopped

Instructions

Prepare the Dressing:

  • In a small bowl, mix fish sauce, lime juice, and palm sugar until dissolved.
  • Add minced garlic (reserving ½ teaspoon), sliced red onion, and bird’s eye chili (if using). Set aside to let the flavors meld.

Cook the Glass Noodles:

  • Soak dried bean thread noodles in boiling water for 4 minutes. Drain and rinse with cold water. Cut into 3-inch lengths and set aside.

Prepare the Salad Ingredients:

  • Halve baby tomatoes, slice red peppers, chop Chinese celery and cilantro, and place them in a large bowl.
  • If using dried shrimp, soak briefly in warm water, drain, and pound or finely chop. Add to the bowl.
  • Dry roast peanuts in a pan, then crush them into small pieces and add to the bowl.

Cook the Shrimp:

  • Heat oil in a pan over low heat. Sauté reserved garlic until golden and fragrant.
  • Increase heat to medium and cook shrimp for 4 minutes, turning halfway. Set aside to cool.

Assemble the Salad:

  • Add cooked shrimp, glass noodles, and dressing (including onions) to the salad bowl. Toss until everything is well coated.
  • Serve immediately and enjoy this vibrant, refreshing Thai glass noodle salad!

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