Thai Glass Noodle Salad (Yum Woon Sen)

Light, refreshing, and full of bold flavor, Thai glass noodle salad features mung bean noodles, juicy shrimp, ground pork, and a bright, tasty dressing. This yum woon sen only takes 10 minutes to prepare!

Course Dinner, Lunch, Salad

Cuisine Thai

Keyword spicy glass noodle salad, Thai glass noodles salad, yum woon sen

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 316kcal

Author Megan

Equipment

Ingredients

Dressing

1-3 Thai chilis finely chopped to taste
1 clove garlic grated
3 tablespoons fish sauce
1 tablespoon palm sugar finely chopped or brown sugar
3 tablespoons lime juice freshly squeezed
2 tablespoons avocado oil or any neutral oil

Salad

3 oz bean thread noodles about 2 packs
8 large shrimp peeled and deveined
4 oz ground pork
¼ small red onion thinly sliced
1 cup cherry tomatoes halved
1 stalk Chinese celery thinly sliced or regular celery
¼ cup cilantro roughly chopped
2 stalks green onion diced
¼ cup roasted peanuts crushed

Instructions

Soak the noodles. Soak the noodles in boiling hot water according to the package instructions, about 5 minutes. Drain and set aside.
Make the dressing. In a mixing bowl, add the Thai chili, garlic, fish sauce, palm sugar, lime juice, and avocado oil. Mix until combined and set aside.
Boil the shrimp. 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 and set aside.
Boil the pork. Then add the pork into the water and break it into smaller pieces. Remove when fully cooked.
Toss to combine. 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.
Serve. Garnish with more cilantro and roasted peanuts and enjoy!

Notes

See the Expert Tips section for more guidance.

Nutrition