Yum Woon Sen, or Thai Glass Noodle Salad, is a refreshing Thai dish that’s spicy, tangy, and bursting with flavor. Featuring translucent mung bean noodles tossed with chili-lime dressing, fresh herbs, crunchy veggies, and your choice of protein (shrimp, ground pork, or tofu), this salad is both light and deeply satisfying.
Yields: 4 servings
Prep time: 20 minutes
Cook time: 15 minutes
🌶️ Why You’ll Love This
✔ 5-star street food flavor at home
✔ 3 protein options (shrimp, tofu, or chicken)
✔ Meal-prep friendly (stores 2 days)
Ingredients:
- 3.5 oz (100g) dried glass noodles (bean thread noodles)
- 1/2 lb (225g) shrimp, peeled, deveined, and cooked
- 1/2 lb (225g) ground pork
- 1 small red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup chopped cilantro
- 1/4 cup chopped scallions
- 2 red Thai chilies, thinly sliced (adjust to your spice preference)
- 1/4 cup roasted peanuts, roughly chopped
For the Dressing:
- 1/4 cup lime juice (about 2-3 limes)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon palm sugar (or brown sugar)
Instructions:
Step 1: Prepare the Glass Noodles
- Place the dried glass noodles in a bowl and cover with boiling water. Let them soak for 5-7 minutes, or until softened but still slightly firm. Drain the noodles and rinse them under cold water to stop the cooking process. Cut the noodles into shorter, manageable lengths with kitchen scissors.
Step 2: Cook the Ground Pork
- Place the ground pork in a skillet over medium heat. Cook, breaking it up with a spoon, until it is browned and cooked through. Drain any excess fat.
Step 3: Prepare the Dressing
- In a small bowl, whisk together the lime juice, fish sauce, soy sauce, and palm sugar until the sugar is dissolved. Taste and adjust the seasonings as needed. You can add more lime juice for tanginess, fish sauce for saltiness, or sugar for sweetness.
Step 4: Assemble the Salad
- In a large bowl, combine the cooked glass noodles, cooked shrimp, cooked ground pork, sliced red onion, halved cherry tomatoes, chopped cilantro, and chopped scallions.
Step 5: Dress and Toss
- Pour the prepared dressing over the salad. Add the sliced red Thai chilies. Toss everything together gently until well combined.
Step 6: Serve
- Transfer the Thai glass noodle salad to a serving platter or individual bowls. Sprinkle the chopped roasted peanuts over the top before serving.
📊 Nutrition (Per Serving)
- Calories 220
- Protein 12g
- Carbs 30g
- Sugar 8g
💡 Pro Tips
✅ Glass noodle hack: Snip with scissors after soaking
✅ Less spicy: Remove chili seeds
✅ Extra umami: Add 1 tsp oyster sauce to dressing
🍽️ Serving Ideas
- Thai Feast
- Serve with satay and spring rolls
- Lunchbox
- Pack with an extra lime wedge
- Low-Carb
- Add shredded cabbage
Enjoy immediately or chill for later.
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