30-Min Thai Glass Noodle Salad Recipe (Yum Woon Sen)
Thai Glass Noodle Salad (Yum Woon Sen) is a vibrant Thai salad made with chewy glass noodles, shrimp, pork, fresh vegetables, and a bold lime dressing.
Ingredients
For the glass noodle salad
- 6 ounces glass noodles
- 1 tablespoon avocado oil, or cooking 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, thinly sliced
- 1 medium shallot, thinly sliced
- 2 stalks Chinese celery, thinly sliced, or regular celery
- 8 grape tomatoes, halved
- ¼ cup cilantro, chopped
For the dressing
- 7 tablespoons lime juice
- 6 tablespoons fish sauce
- 1½ tablespoons palm sugar. or granulated sugar
- 4 bird's eye chilies, minced
- 3 cloves garlic, minced
Instructions
- o make the dressing, in a small bowl, whisk together the lime juice, fish sauce, and palm sugar until dissolved. Add the chilies and garlic. Stir to combine and set aside.
- To toast the peanuts, in a pan over low heat, add the oil and peanuts. Cook for about 2 minutes, stirring continuously, until lightly golden and fragrant. Transfer to a plate.
- To stir-fry the dried shrimp, using the same pan, cook the dried shrimp over low heat for about 2 minutes, or until fragrant. Transfer to a plate.
- To cook the glass noodles, bring a pot of water to a boil. Add the glass noodles and cook for about 30 seconds, or until just tender. Drain immediately.
- To cook the shrimp, using the same boiling water, add the shrimp and cook for about 2 minutes, or until pink and cooked through. Drain and set aside.
- To cook the ground pork, leave about 1 cup of water in the pot. Add the ground pork and fish sauce. Cook over high heat, breaking up the meat as it cooks, until no longer pink, about 3 minutes. Drain any excess liquid.
- To assemble the salad, in a large mixing bowl, combine the glass noodles, shrimp, ground pork, dried shrimp, onion, shallot, Chinese celery, tomatoes, cilantro, and dressing. Toss until evenly coated.
- To serve, transfer the salad to a serving platter and top with the toasted peanuts. Serve immediately.