Description
A vibrant and refreshing Thai Glass Noodle Salad (Yum Woon Sen) featuring tender glass noodles, fresh shrimp, ground pork, crispy peanuts, and a tangy, spicy lime dressing. This classic Thai salad balances sweet, sour, salty, and spicy flavors for a perfect light meal or appetizer.
Ingredients
Scale
Noodles
- 1.4 ounces dry glass noodles
Dressing
- 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
Vegetables and Aromatics
- 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)
Proteins
- 6 fresh shrimp, peeled and deveined
- 4 ounces ground pork
- 1 teaspoon fish sauce (for cooking pork)
Toppings and Garnish
- 1/4 cup roasted peanuts, roughly chopped
- Fresh cilantro leaves, chopped, for garnish
Instructions
- Soak noodles: Place the dry glass noodles in a bowl filled with room-temperature water, letting them soak for about 7 minutes until they become soft and pliable.
- Make dressing: In a mortar and pestle, pound the garlic and finely chopped Thai bird’s-eye chilis until they are slightly mashed and fragrant. Stir in the palm sugar, 2 tablespoons of fish sauce, and fresh lime juice until the sugar fully dissolves, creating a balanced tangy dressing.
- Prepare vegetables: In a large mixing bowl, combine the tomato wedges, julienned red onion, and thinly sliced Chinese celery. If using dried shrimp, soak them in hot water for 5 minutes to soften, then drain and finely chop before adding to the vegetable mixture.
- Cook proteins and noodles: Bring a pot of water to a boil. Drain the soaked noodles and cut them into 2-3 inch pieces. Boil the noodles in the water for about 2 minutes until tender. Remove them with tongs. Using the same boiling water, poach the fresh shrimp for 30 to 45 seconds until just cooked through, then remove with tongs. Next, add the ground pork along with 1 teaspoon fish sauce into the poaching water. Stir frequently and cook until the pork is browned and fully cooked. Drain any excess water from the pork.
- Toss salad: Add the cooked noodles, poached shrimp, and ground pork to the bowl containing the vegetables. Pour the prepared dressing over the mixture and toss everything gently but thoroughly to combine. Taste and adjust seasoning if necessary. Finally, sprinkle the roasted peanuts and chopped cilantro over the top. Serve the salad immediately for best flavor and texture.
Notes
- For a vegetarian version, omit shrimp and pork and replace fish sauce with soy sauce or tamari.
- Dried shrimp adds a unique umami flavor but can be skipped if unavailable or for personal preference.
- Adjust the number of Thai bird’s-eye chilis to control the heat level of the salad.
- Serve immediately after tossing to prevent noodles from becoming soggy.
- Using fresh lime juice is essential for authentic flavor in the dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai glass noodle salad, Yum Woon Sen, Thai salad, shrimp salad, glass noodles, spicy Thai salad, Thai cuisine, fresh lime dressing
