Thai Glass Noodle Salad Recipe (Yum Woon Sen)

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Yum Woon Sen (Thai Glass Noodle Salad) 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.

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

Thai Glass Noodle Salad Recipe 

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 glass noodles in water for 15 minutes. Drain.
  2. To make the dressing, mix the lime juice, fish sauce, and palm sugar, and whisk until the sugar is dissolved. Place in the bird’s eye chili peppers, and garlic. Whisk.
  3. In a pan over low heat, add the avocado oil (or oil of your choice) and peanuts. Stir-fry until golden brown for 2 minutes. (It’s ok to add the peanuts while the oil is still cool, so they will cook evenly and won’t be burned.) Remove and set aside.
  4. In the same pan over low heat, with the remaining oil, add the dried shrimp, and stir-fry until aromatic and crispy for 2 minutes. Take it out and set it aside.
  5. In a pot of water over high heat, bring to a boil. Place in the glass noodles and boil until al dente, about 30 seconds. Remove and drain.
  6. In the same pot of water over high heat, bring it back to a boil. Put in then deveined shrimp, and boil until pink for 2 minutes. Remove and drain.
  7. Discard most of the water in the pot, leaving about 1 cup remaining. Over high heat, add the ground pork and fish sauce. Stir until well done for 3 minutes. Take it out and drain.
  8. To assemble the salad, in a large mixing bowl, toss in the glass noodles, pork, shrimp, dried shrimp, onion, shallot, celery, tomatoes, cilantro, and dressing. Mix well.
  9. Serve on a plate and top with the peanuts.

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