Yum Woon Sen: Thai Glass Noodle Salad with Pork & Shrimp

Yum woon sen is a Thai glass noodle salad, usually tossed with a lively lime-and-fish-sauce dressing, herbs, vegetables, and savory toppings such as pork and shrimp. Recipes vary by region and household, but the contrast of springy noodles, tender seafood, crisp vegetables, and bright, spicy dressing makes it a satisfying meal served warm or at room temperature.

Ingredients

3.5 oz (100 g) dried mung bean glass noodles, also called bean-thread noodles or woon sen
8 cups (1.9 L) water, divided, for soaking the noodles and cooking
6 oz (170 g) ground pork
6 oz (170 g) medium shrimp, peeled and deveined
2 tbsp (30 ml) fish sauce
3 tbsp (45 ml) fresh lime juice, from about 2 limes
1 tbsp (12 g) granulated sugar
1–2 Thai bird’s-eye chilies (2–4 g), thinly sliced; use one for moderate heat or omit for a mild salad
1 small garlic clove (about 3 g), finely grated or minced
1 cup (150 g) cherry tomatoes, halved
½ cup (75 g) thinly sliced red onion
½ cup (50 g) thinly sliced celery, including some leaves if available
¼ cup (10 g) roughly chopped fresh cilantro leaves and tender stems
¼ cup (8 g) fresh mint leaves, torn if large
¼ cup (35 g) roasted unsalted peanuts, roughly chopped

Instructions

Soak and prepare the noodles. Place the dried glass noodles in a large bowl and cover them with 4 cups (950 ml) cool water. Soak for 10 minutes, or until the strands bend without snapping; check the package because noodle thickness and soaking directions vary. While they soak, slice the onion and celery, halve the tomatoes, chop the herbs and peanuts, and set out the pork and shrimp. Drain the noodles. If the package calls for a different soaking method, follow it, but do not leave them soaking until they turn mushy.
Mix the dressing. In a small bowl, stir together the fish sauce, lime juice, sugar, sliced chilies, and garlic until the sugar dissolves. Taste a small dab: it should be distinctly tangy and savory, with a little sweetness to round the edges. The noodles will soften the seasoning, so the dressing can taste bold on its own. Keep the dressing nearby for tossing while the noodles are still warm.
Cook the noodles. Bring the remaining 4 cups (950 ml) water to a boil in a saucepan. Add the drained noodles and cook for 2–3 minutes, or just until tender and translucent, following the package if it gives a shorter time. Lift out a strand to check; it should be pliable with a slight spring, not gummy. Drain promptly and rinse briefly under cool running water to stop the cooking and remove excess surface starch. Let the noodles drain well, then snip them once or twice with clean kitchen scissors if you prefer shorter strands that are easier to toss and eat.
Cook the pork. Heat a large skillet over medium heat. Add the ground pork and cook for 6–8 minutes, breaking it into small crumbles with a spoon and stirring so it cooks evenly. Check the thickest crumbles with a food thermometer; ground pork must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). Transfer the cooked pork to a clean, heatproof mixing bowl. Do not return it to a plate that held raw pork.
Cook the shrimp. Add the shrimp and 2 tablespoons (30 ml) water to the same skillet. Cover and cook over medium heat for about 2–3 minutes, turning the shrimp once, until opaque and curled. Check the thickest shrimp with a food thermometer; shrimp, like other fish and shellfish, must reach 145°F (63°C) under USDA FSIS guidance. Add the cooked shrimp to the bowl with the pork. If the shrimp need another minute, cook them a little longer and check again rather than relying only on color.
Toss and taste. Add the drained noodles, tomatoes, onion, and celery to the bowl. Pour in most of the dressing and toss gently with tongs until the noodles are coated and the meat and vegetables are distributed. Fold in the cilantro and mint, then taste a noodle with a little of the other ingredients. Add more dressing if needed; finish with the chopped peanuts just before serving so they stay crunchy.

Tips

Use the noodle texture as your guide. Glass noodles can go from pleasantly springy to soft quickly. Soak only until flexible, cook briefly, and drain as soon as they are tender. If your package specifies soaking without boiling, follow its method and use the cooking time in the directions as a texture check rather than cooking them automatically.
Balance the dressing after tossing. Lime juice, fish sauce, and chilies vary in strength. Start with one chili and most of the dressing, then adjust with lime for more tang, fish sauce for saltiness, sugar for a rounder taste, or a spoonful of water if it is too intense.
Substitute thoughtfully. If Thai bird’s-eye chilies are hard to find, use a small amount of serrano or red jalapeño; both can taste less sharp, so add gradually. Soy sauce can replace fish sauce in a pinch, but it makes the dressing less aromatic and more plainly salty; begin with 1½ tablespoons (22 ml), taste, and add more only if needed.
Keep wet and crisp ingredients in balance. Drain the noodles thoroughly and avoid adding tomato juice from the cutting board. Add peanuts at the end. If making the salad ahead, hold back the herbs and peanuts until just before serving so they keep their fresh aroma and crunch.

Serving Suggestions

Serve yum woon sen as a light main course for four or as part of a Thai-style shared meal. It is commonly enjoyed warm or at room temperature rather than piping hot, which lets the lime, fish sauce, and herbs remain noticeable. Set out extra lime wedges and a small bowl of sliced chilies so diners can adjust the tang and heat at the table. A little extra cilantro or mint makes a fresh garnish, while the peanuts add a useful crunchy contrast.

For a fuller spread, pair the salad with steamed jasmine rice, grilled vegetables, or a mild soup. Rice is especially welcome if the dressing is quite spicy or salty, as it gives the meal a neutral, filling accompaniment. Because the salad already includes noodles, pork, shrimp, and vegetables, a simple side is usually enough. If you are serving it buffet-style, keep it chilled until shortly before the meal and avoid leaving it out for an extended period.

Variations

Make it with chicken or tofu. Ground chicken works in place of pork; cook it in crumbles to 165°F (74°C), the USDA FSIS safe minimum for poultry. For a meat-free version, use firm tofu cut into small cubes and browned in a little neutral oil, then season it with a small splash of soy sauce. Tofu changes the salad’s savory character, so the lime-and-fish-sauce dressing may need extra adjustment; use a vegetarian fish-sauce alternative or soy sauce if avoiding fish.

Change the seafood or make it milder. Replace shrimp with an equal weight of cooked squid or another seafood, ensuring it is safely cooked before tossing. For a milder salad, omit the chilies and serve them separately. For more heat, add a little extra sliced Thai chili rather than a large amount of chili paste, which can bring additional salt and sweetness.

Adjust the vegetables and crunch. Thinly sliced cucumber or shredded carrot can stand in for some of the celery, although cucumber releases more water and is best added just before serving. Some versions include dried shrimp or different fresh herbs; these are optional rather than required. If using dried shrimp, soak and prepare it according to its package directions, then use a modest amount because its concentrated savoriness can make the salad taste saltier.

Storage and Reheating

For food safety, refrigerate the salad within 2 hours of cooking, sooner if the room is very warm. Store it in a covered container in the refrigerator. Cooked pork and shrimp leftovers generally keep for 3–4 days when promptly chilled, but the noodles and herbs lose their best texture much sooner; for this salad, aim to eat it within 1–2 days. If possible, store any unused dressing, herbs, and peanuts separately and add them when serving.

This salad is usually best cool or at room temperature, so reheating is not necessary. If you choose to warm leftovers, heat the pork and shrimp portions until they reach 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers, then add fresh herbs and peanuts afterward. Warm the noodles gently with a teaspoon or two of water to loosen them, and avoid repeated heating, which can make them break apart. Discard any portion left at room temperature for more than 2 hours.

Frequently Asked Questions

Are glass noodles the same as rice vermicelli?

No. Glass noodles, often made from mung bean starch, turn translucent and have a springy, slippery texture. Rice vermicelli is made from rice and tends to be more opaque and tender. Rice vermicelli can work in a pinch, but the salad will have a different texture; cook it according to its package directions and drain it well.

Can I make yum woon sen ahead of time?

You can prepare the dressing, slice the vegetables, and cook the pork and shrimp several hours ahead, storing each covered in the refrigerator. Cook and drain the noodles closer to serving if possible, then toss everything together shortly before eating. If the finished salad has already been dressed, the noodles will continue to absorb liquid, so refresh the flavor with a little lime juice just before serving rather than adding a large amount of fish sauce immediately.

Why did my glass noodles turn sticky or clump together?

They may have been soaked or boiled too long, or they may have sat undrained in a heap. Cook only until tender, drain promptly, and rinse briefly to remove excess starch. Tossing the drained noodles with the dressing while they are still slightly warm helps distribute the seasoning. If they clump while waiting, loosen them gently with clean tongs and a teaspoon of water.

What can I use instead of fish sauce?

For a practical pantry substitute, use soy sauce, starting with about 1½ tablespoons (22 ml) for the 2 tablespoons of fish sauce in this recipe. It brings salt and savory flavor but not fish sauce’s distinctive aroma, so the result will taste different. A vegetarian fish-sauce alternative is another option; check its salt level and adjust the lime and sugar to taste.

Should yum woon sen be served hot or cold?

It can be served warm, at room temperature, or lightly chilled. Tossing the dressing with warm noodles helps coat them, while serving the finished salad at room temperature keeps the herbs and lime aromatic. If you chilled it ahead, let it sit out briefly for serving, but do not leave it unrefrigerated for more than 2 hours.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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