Thai glass noodle salad, or yum woon sen, is a fresh, balanced Thai dish that features clear mung bean noodles, fresh cilantro, tender shrimp, savory ground pork, and an umami-packed spicy lime-fish sauce dressing. What makes this dish so special is that it’s the perfect balance of spicy, sour, salty, and sweet all in one bite.

You can easily customize your Thai noodles with different proteins, spice levels, or toppings. This quick and easy yum woon sen salad takes less than 10 minutes to make!

Ingredients

You can find all the ingredients for this Thai glass noodle salad recipe at your local Thai or Asian market. Full measurements and links to everything I used are in the recipe card below.

Dressing

• Thai Bird’s Eye Chili: the main source of heat. Start with one and add more for an extra kick.
• Garlic: adds a punchy, garlicky flavor to the dressing.
• Fish Sauce: the base of the dressing that adds a salty, umami signature Thai flavor.
• Palm Sugar: adds a touch of caramelized sweetness to the dressing. Be sure to finely chop for easy mixing.
• Lime Juice: Fresh lime juice is the only way to go for the brightest citrus flavor.
• Avocado Oil: balances the sharp acidity of the lime juice and allows the dressing to cling on to the vegetables.

Salad

• Bean Thread Noodles: aka mung bean noodles, or cellophane noodles. They come in individually packed bundles. I also used bean thread noodles for Thai Glass Noodles Stir Fry (Pad Woon Sen).
• Shrimp and Ground Pork are the main sources of protein. Together, they add the savoriness and umami flavor.
• Red onion: for a crisp, sharp, pungent, and slightly sweet flavor.
• Cherry Tomatoes: for brightness and acidity.
• Chinese Celery: is slightly less bitter than regular celery.
• Cilantro: is the main herb that adds a fresh, citrusy and bright flavor.
• Green Onion: for added aromatics.
• Roasted Peanuts: for a crunchy, textural garnish.

Substitutions and Additions

Substitutions

• Brown sugar: an alternative to palm sugar.
• Oil: any oil like extra virgin olive oil, grapeseed oil or nut/seed oil.
• Ground meat: ground chicken, turkey or beef.
• Onions: white onions, yellow onions or shallots.
• Celery: an alternative to Chinese celery.
• Nuts: Peanuts or almonds.

Additions

• Proteins: squid, or tofu for more protein.
• Vegetables: carrots or cucumbers for more color and vegetables.
• Mint: for added brightness.
• Thai chili paste: or nam prik pao for a smokey sweet heat.

How to Make Yum Woon Sen

Here are the step-by-step instructions for how to make this Thai glass noodle salad recipe.

1. Soak the noodles in boiling water according to the package instructions, about 5 minutes. Drain and set aside.

2. In a mixing bowl, mix together the dressing ingredients.

3. Bring a pot of water to a boil over high heat. Lower the shrimp and cook until they are cooked through, pink, and curled. Remove.

4. Then add the pork into the water and break into smaller pieces. Remove when cooked.

5. In a large mixing bowl, add the noodles, red onion, cherry tomatoes, Chinese celery, cilantro, and green onion. Drizzle the dressing and toss to combine.

6. Garnish the yum woon sen salad with more cilantro and roasted peanuts and enjoy!

Storage Instructions

This dish is best eaten fresh at room temperature. But you can store any leftover Thai glass noodle salad in an airtight container in the refrigerator for up to 2 days.

Reheat: the noodles may become less springy and soften as they absorb the dressing over time. To reheat, sprinkle a few drops of water over the noodles, then microwave in 30-second increments, stirring in between.

FAQ

What are glass noodles?

Glass noodles, also known as mung bean noodles, cellophane noodles, or bean thread noodles, are made from mung bean starch and water. They are translucent when cooked and have a nice chewy texture.

Is this Yum Woon Sen salad served warm or cold?

This recipe is a noodle salad that is best served warm or at room temperature. The glass noodles are cooled and tossed with fresh herbs and dressing.

Are these Thai glass noodles spicy?

It depends on how many Thai bird’s eye chilis you add to your dressing. You can always use fewer chili peppers or remove the seeds for less spice.

Recipe