Thai Glass Noodle Salad Recipe (Yum Woon Sen)

Thai Glass Noodle Salad (Yum Woon Sen) is a popular Thai salad dish. The word “Yum” literally translates to “mix or toss”, which refers to a type of Thai salad. While “Woon Sen” means “glass noodles”. Thai Glass Noodle Salad is a dish that every Thai home cook knows how to make by heart. It has many dimensions of flavors and textures, all different but coexisting in harmony: slippery, chewy glass noodles; crunchy Chinese celery, juicy tomatoes, snappy shrimp, and umami-packed dried shrimp and ground pork. Roasted peanuts add more crunch and nuttiness, and a spicy, zingy dressing of lime juice, fish sauce, palm sugar, and bird’s eye chili peppers brings it all together.

Thai Glass Noodle Salad Recipe 

Serve 4-6
Prep time: 25
Cook time: 20

For the glass noodle salad:
6 ounces glass noodles
1 tablespoon avocado oil, or oil of your choice
5 tablespoons peanuts
3 tablespoons dried shrimp
½ pound shrimp, peeled and deveined
¼ pound ground pork
1 tablespoon fish sauce
½ small onion, sliced into thin slices
1 medium shallot, sliced into thin slices
2 stalks Chinese celery, sliced into thin slices, or replace with regular celery
8 small grape tomatoes, halved
¼ cup cilantro, chopped

For the dressing:
7 tablespoons lime juice
6 tablespoons fish sauce
1 ½ tablespoons palm sugar, or replace with granulated sugar
4 medium bird’s eye chilies, minced
3 garlic cloves, minced

Thai Glass Noodle Salad Instructions

1. Soak the noodles:

1. 1. • Place glass noodles in a bowl of water and soak for 15 minutes. Drain well.

2. Make the dressing:

1. 1. • In a small bowl, whisk together lime juice, fish sauce, and palm sugar until dissolved.
      • Add bird’s eye chilies and minced garlic. Stir and set aside.

3. Toast the peanuts:

1. 1. • In a pan over low heat, add oil and peanuts.
      • Toast gently for about 2 minutes until golden.
      • Stir continuously to avoid burning.
      • Remove and set aside.

4. Crisp the dried shrimp:

1. 1. • Using the same pan and remaining oil, stir-fry the dried shrimp on low heat until aromatic and crispy, about 2 minutes.
      • Remove and set aside.

5. Cook the glass noodles:

1. 1. • Bring a pot of water to a boil.
      • Add the drained noodles and cook for about 30 seconds until al dente.
      • Remove and drain immediately.

6. Cook the shrimp:

1. 1. • In the same boiling water, add the shrimp and cook until pink, about 2 minutes.
      • Remove and drain.

7. Cook the ground pork:

1. 1. • Leave about 1 cup of water in the pot. Add ground pork and fish sauce over high heat.
      • Stir and cook until no longer pink, about 3 minutes.
      • Drain excess liquid.

8. Assemble the salad:

1. 1. • In a large mixing bowl, combine the cooked glass noodles, shrimp, pork, dried shrimp, onion, shallot, celery, tomatoes, cilantro, and dressing.
      • Toss well to coat everything evenly.

9. Serve:

1. 1. • Plate the salad and top with toasted peanuts.
      • Serve immediately and enjoy!

Tips & notes

1. 1. • Balance the flavor: Taste and adjust your dressing to your liking—more lime for tartness, more sugar to mellow the heat, or more fish sauce for umami.
      • Prep ahead: All components can be made in advance and assembled just before serving to keep the textures fresh.
      • Customize the protein: Swap pork and shrimp with tofu or chicken for a different twist.