Thai Glass Noodle Salad (Yum Woon Sen)

Thai Glass Noodle Salad (Yum Woon Sen)

This Thai Glass Noodle Salad is light, tangy, and full of bold Southeast Asian flavors. Slippery glass noodles are tossed with juicy shrimp, crunchy peanuts, fresh herbs, and a zesty lime-garlic dressing. It’s a perfect balance of spicy, sour, salty, and sweet—and it comes together in minutes! Great as a light lunch, side dish, or refreshing dinner on warm days.

⏱️ Total Time: 20 minutes
‍ Prep Time: 10 minutes
Cook Time: 10 minutes

You Will Need:

1.4 oz (40g) dry glass noodles (bean threads / mung bean vermicelli)

1 tbsp dried shrimp (optional)

6–8 large shrimp (peeled & deveined)

2 tbsp roasted peanuts, chopped

1–2 red chilies, thinly sliced (adjust to heat level)

1 small carrot, julienned or shredded

1 small tomato, sliced thin

2–3 tbsp fresh lime juice

1 tbsp fish sauce (or soy sauce for vegetarian version)

1 tsp sugar (or coconut sugar)

1 garlic clove, finely minced

Fresh cilantro and mint leaves, chopped

Sliced shallots or green onion (optional)

Lime wedges for serving

‍ Instructions:

Soak the glass noodles:
Place noodles in warm water for about 10 minutes or until softened. Drain and set aside.

Cook the shrimp:
Bring a small pot of water to a boil. Add shrimp and cook for 2–3 minutes until just pink and opaque. Remove and set aside.

Optional – cook dried shrimp:
Lightly toast or soak dried shrimp in warm water for 5 minutes, then drain.

Make the dressing:
In a bowl, combine lime juice, fish sauce, sugar, garlic, and chilies. Stir until sugar dissolves. Adjust to taste (more lime for tang, more fish sauce for saltiness).

Assemble the salad:
In a large mixing bowl, combine the noodles, cooked shrimp, dried shrimp (if using), carrot, tomato, peanuts, and herbs. Pour over the dressing and toss everything together gently.

Serve:
Garnish with more peanuts, fresh herbs, and a wedge of lime.

✅ Tips:

You can add minced cooked chicken or tofu for variation.

Soak the noodles just until soft—over-soaking makes them mushy.

Make it ahead and refrigerate, but toss with herbs right before serving for freshness.

✅ Tips for the Best Thai Glass Noodle Salad:

Don’t over-soak the noodles: Just soak until softened (about 10 minutes). Over-soaking = mushy noodles.

Prep ahead, dress last: You can prep everything in advance, but toss with the dressing and herbs just before serving for the freshest flavor.

Adjust heat to your liking: Use fewer chilies or remove the seeds if you prefer it mild. Want it spicier? Add a splash of Thai chili sauce or crushed red pepper.

Add crunch: Roasted peanuts or cashews give the salad a satisfying crunch—don’t skip them!

Serve chilled or room temp: It’s great either way—especially refreshing when served cold on warm days.

❓ Q&A:

Q: Can I make this vegan?
A: Yes! Omit the shrimp and use tofu or mushrooms instead. Swap fish sauce for soy sauce or coconut aminos with a dash of lime.

Q: Can I make this ahead of time?
A: You can prep the ingredients ahead, but for best texture, mix everything together shortly before serving. The noodles can get sticky if left too long.

Q: What’s the difference between glass noodles and rice noodles?
A: Glass noodles are made from mung bean starch and turn translucent when cooked. Rice noodles are opaque and made from rice flour. They’re not interchangeable in this dish.

Q: How long does it last in the fridge?
A: It’s best eaten fresh, but you can store leftovers in an airtight container for up to 2 days. Add a splash of lime juice before serving again to refresh the flavors.

Q: Can I add protein besides shrimp?
A: Absolutely! Cooked minced chicken, ground pork, tofu, or tempeh all work great.