Thai Instant Noodle Salad Recipe (Yum Mama)

Thai Instant Noodle Salad (Yum Mama) is a popular Thai salad dish. The word “yum” translates to “mix or toss”, which refers to a type of Thai salad. “Mama” is a widely available instant noodle brand. It has many dimensions of flavors and textures, all different but coexisting in harmony: al dente noodles; crunchy Chinese celery, juicy tomatoes, snappy shrimp, and meaty ground pork. And the dressing brings it all together! It’s sweet, spicy, tangy, and super refreshing!

Thai Instant Noodle Salad Recipe

Serving: 2 to 4
Prep time: 20 minutes
Cook time: 10 minutes

For the dressing:
2 tablespoons fish sauce
3 tablespoons lime juice
1 tablespoon palm sugar
1 finger hot pepper (or bird’s eye chili), minced
2 cloves garlic, minced

For the Instant Noodle Salad:
2 packs Mama instant noodles, (or replace with glass noodles)
½ pound shrimp, peeled and deveined
1/4 pound ground pork (or chicken)
1 cup grape tomatoes, halved
½ small onion, thinly sliced
2 stalks Chinese celery, chopped
2 tablespoons cilantro, chopped

Thai Instant Noodle Salad Instructions

1. Make the dressing:

• In a bowl, mix together the fish sauce, lime juice, and palm sugar. Whisk until dissolved. Then add the finger hot pepper and garlic. Mix well. Set aside.

2. Cook the ingredients:

• In a pot over high heat, bring water to a boil. Add the Mama instant noodles. Cook until al dente, about 2 minutes. Remove and drain.
• In the same pot, add the shrimp, and boil until they turn pink for 30 seconds. Remove and drain.
• In the same pot, add the ground pork, and boil until completely cooked through. Remove and drain.

3. Toss the instant noodle salad:

• In a mixing bowl, add the onion, grape tomatoes, Mama instant noodles, shrimp, pork, and the dressing. Mix together. Lastly, add the Chinese celery and cilantro. Mix again.
• Place it on a serving plate and enjoy!

Tips & notes

• Use Mama brand noodles for that signature Thai flavor, especially the Tom Yum flavor if you’re looking for extra zing.
• Don’t overcook the noodles. Just 2 minutes is enough to keep them springy and prevent sogginess.
• Palm sugar adds an authentic, mellow sweetness, but you can substitute it with brown sugar if needed.
• If you can’t find Chinese celery, regular celery leaves or chopped cilantro stems can add a similar fresh bite.
• Want it spicier? Use bird’s eye chili—or crush a dried Thai chili into the dressing for extra heat.
• This salad is best served fresh, but you can prep the dressing and protein ahead of time for quick assembly.