Dinner

Thai Glass Noodle Salad (Yum Woon Sen) Recipe

Name: Thai Glass Noodle Salad (Yum Woon Sen) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1.4 ounces dry glass noodles; 1 garlic clove; 2 Thai bird’s-eye chilis, finely chopped; 4 teaspoons palm sugar; 2 tablespoons fish sauce; 3 1/2 tablespoons fresh lime juice; 1 medium tomato, cut into wedges; 1/4 cup julienned red onion; 1 stalk Chinese celery, thinly sliced; 1 1/2 tablespoons dried shrimp (optional); 6 fresh shrimp, peeled and deveined; 4 ounces ground pork; 1 teaspoon fish sauce (for cooking pork); 1/4 cup roasted peanuts, roughly chopped; Fresh cilantro leaves, chopped, for garnish

ByMariam Harutyunyan September 17, 2026September 17, 2026

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Introduction

Thai Glass Noodle Salad, or Yum Woon Sen, is a vibrant and refreshing dish that combines chewy glass noodles with fresh vegetables, tangy lime dressing, and savory proteins. This salad is perfect for a light meal or a flavorful side to your dinner.

A bowl of clear glass noodles forms the center layer, topped with bright pink shrimp placed around the edges and center, with some tails showing. Underneath, there are slices of red tomato and slivers of purple onion mixed in with bits of ground meat at the bottom, giving a varied texture. Scattered on top are green cilantro leaves and crushed peanuts, adding small pops of color and crunch. Two wooden chopsticks with green and beige designs rest diagonally on the bowl. The bowl is white and sits on a white marbled surface with a few peanut pieces nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.4 ounces dry glass noodles
1 garlic clove

2 Thai bird’s-eye chilis (finely chopped)
4 teaspoons palm sugar

2 tablespoons + 1 teaspoon fish sauce
3 1/2 tablespoons fresh lime juice

1 medium tomato (cut into wedges)
1/4 cup julienned red onion
1 stalk Chinese celery (thinly sliced)

1 1/2 tablespoons dried shrimp (optional)
6 fresh shrimp (peeled and deveined)
4 ounces ground pork

1/4 cup roasted peanuts (roughly chopped)
Fresh cilantro leaves (chopped, for garnish)

Instructions

Step 1: Soak the dry glass noodles in a bowl with room-temperature water for about 7 minutes until they are soft.

Step 2: In a mortar, pound the garlic and Thai chilis until slightly mashed. Stir in the palm sugar, 2 tablespoons of fish sauce, and fresh lime juice until the sugar dissolves to make the dressing.
Step 3: In a large mixing bowl, combine the tomato wedges, julienned red onion, and sliced Chinese celery. If using dried shrimp, soak them in hot water for 5 minutes, drain, chop finely, and add to the vegetables.
Step 4: Bring a pot of water to a boil. Drain and cut the soaked noodles into 2-3 inch pieces, then boil them for about 2 minutes. Remove noodles with tongs.

Step 5: Use the same boiling water to poach the fresh shrimp for 30-45 seconds until just cooked. Remove the shrimp with tongs.
Step 6: Add ground pork and 1 teaspoon fish sauce to the poaching water. Stir and cook until browned and fully cooked. Drain any excess water from the pork.
Step 7: Add the drained noodles, shrimp, and ground pork to the bowl with the vegetables. Pour the dressing over the mixture and toss gently to combine.

Step 8: Taste and adjust the seasoning if needed. Sprinkle roasted peanuts and chopped cilantro on top before serving immediately.

Tips & Variations

For extra crunch, add sliced cucumber or shredded carrots to the salad.
Substitute ground chicken or tofu for a different protein option.

If you prefer less heat, reduce the number of bird’s-eye chilis or remove them altogether.
Use lime zest in the dressing for an added citrus aroma.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 1 day. The noodles may absorb the dressing and become softer over time, so it’s best enjoyed fresh. Reheat proteins separately if needed and toss everything together again before serving.

How to Serve

A large light gray bowl filled with a layered salad, starting with a base of light translucent glass noodles in the center, topped with medium pink cooked shrimp arranged on top and around the noodles. Bright green lettuce and cilantro leaves are scattered throughout, with slices of red tomato and thin, curved slices of purple onion adding color and texture. Small pieces of light brown ground meat and chopped peanuts add more layers, all set on a white marbled surface with small white bowls of shrimp and chopped green herbs in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles instead of glass noodles?

Glass noodles are preferred for their chewy texture and ability to soak up the dressing, but you can substitute with thin rice noodles or vermicelli in a pinch.

Is dried shrimp necessary?

Dried shrimp adds a distinct umami flavor but is optional. You can omit it if you don’t have it or prefer a milder taste.

Mariam Harutyunyan