30-Min Thai Glass Noodle Salad Recipe (Yum Woon Sen)

 

Thai Glass Noodle Salad (Yum Woon Sen) is a vibrant Thai salad full of contrasting textures and bold flavors. The word “Yum” literally translates to “mix or toss”, which refers to a type of Thai salad. “Woon Sen” means “glass noodles”.

Thai Glass Noodle Salad is a dish that every Thai home cook knows 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.

Quick to prepare in just 25 minutes, this salad is perfect as a refreshing side dish or light main that’s full of flavor.

Thai Glass Noodle Salad Recipe 

Serves: 4-6
Prep time: 15 minutes
Cook time: 10 minutes

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.  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.

2. 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.

3. 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.

4. Cook the glass noodles:

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

5. Cook the shrimp:

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

6. 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.

7. 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.

8. Serve:

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

Tips & notes

• Prep ahead: The dressing, toasted peanuts, and crispy dried shrimp can be prepared up to 1 day in advance. Vegetables like onion, shallot, celery, and tomatoes can also be sliced ahead and kept refrigerated. Assemble just before serving to keep everything fresh and crisp.
• Balance the flavor: Taste the dressing before mixing and adjust to your preference—add more lime for brightness, palm sugar to soften the heat, or fish sauce for deeper umami.
• Protein swaps: Replace the proteins with chicken or tofu
• Celery option: Chinese celery adds a more aromatic crunch, but regular celery works well if that’s what you have.
• Serve fresh: This salad is best enjoyed right after tossing, when the noodles are springy, and the vegetables are crisp.