Fresh and Zesty Thai Glass Noodle Salad (Yum Woon Sen)
Too hot to turn on the oven? This one’s for you. This Thai glass noodle salad is light, bright, and refreshing. It is the perfect meal for a warm summer evening. You will love the zingy lime and spicy chilies.
This dish delivers a punch of flavor without the heavy feeling. It is a simple way to bring Thai flavors home. You can have it on the table in 20 minutes. Let’s get cooking!
Why This Recipe Is a Winner
This recipe is a total game-changer for your summer meal rotation. It is ready in just 20 minutes. You get a healthy reset that actually tastes amazing. It hits all the right notes: salty, sour, and spicy.
It is perfect for busy weeknights when you want something fresh. The ingredients are simple but the impact is big. Your family will ask for this every week. It is naturally light and packed with protein.
Simple Method
Making this salad is incredibly simple and fast. You just soak the noodles and boil them briefly. The dressing comes together in one small bowl. Even if you are new to Thai cooking, you can do this. It is a fail-proof way to enjoy authentic flavors at home.
Ingredients You’ll Need
This recipe uses fresh seasonal produce and pantry staples for a bright finish.
- 100g dried glass noodles (mung bean vermicelli)
- 150g minced pork
- 12 large shrimp, peeled and deveined
- 2 tablespoons dried shrimp, rinsed and chopped
- 3 tablespoons fresh lime juice
- 3 tablespoons fish sauce
- 1 teaspoon granulated sugar
- 3 Thai bird’s eye chilies, finely minced
- 2 cloves garlic, minced
- 1/2 small white onion, thinly sliced
- 2 stalks celery, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro leaves
- 2 tablespoons roasted peanuts, crushed
Step-by-Step
- Soak the dried glass noodles in room temperature water for 10-15 minutes until softened, then drain and cut into 10cm lengths.
- In a small mixing bowl, combine lime juice, fish sauce, sugar, minced chilies, and garlic, stirring until the sugar is completely dissolved.
- Bring a pot of water to a boil. Blanch the glass noodles for 1 to 2 minutes until translucent and tender. Remove with a strainer and place in a large mixing bowl.
- In the same boiling water, cook the minced pork until fully browned and the shrimp until opaque and pink. Drain thoroughly.
- Add the cooked pork, shrimp, dried shrimp, sliced onion, celery, and tomatoes to the bowl with the noodles.
- Pour the dressing over the salad components and toss gently to ensure even distribution.
- Fold in the fresh cilantro.
- Transfer to a serving dish and garnish with crushed roasted peanuts.
Best Ways to Enjoy It
Serve this salad warm or at room temperature for the best texture. It looks beautiful on a large platter for easy entertaining. Pair it with some crisp cucumber slices on the side. Set the table, light a candle, and enjoy this fresh meal. It is perfect for a light patio dinner.
Keep It Fresh
This salad is best enjoyed immediately after tossing. The noodles will soak up the dressing over time. You can store leftovers in the fridge for up to 24 hours. To refresh it, add a squeeze of fresh lime juice. I do not recommend freezing this dish. Make the dressing ahead to save time later.
Tips for Best Results
- Don’t skip rinsing the dried shrimp to remove excess salt.
- Avoid overcooking the glass noodles or they will become mushy.
- Adjust the number of chilies to control the heat level.
- Cut the noodles after soaking to make them easier to eat.
- For a summer BBQ, double the batch for a crowd.
- Use fresh lime juice rather than bottled for the best zing.
- Toss the salad just before serving to keep it vibrant.
Ways to Switch It Up
- Swap the minced pork for ground chicken or turkey.
- Make it vegetarian by using tofu and vegan fish sauce.
- In summer, swap celery for crunchy sliced cucumbers.
- Use honey instead of sugar for a different sweetness.
Common Questions
Can I make this ahead of time?
You can prep the ingredients and dressing a few hours early. However, wait to toss everything together until you are ready to eat. This keeps the Thai glass noodle salad fresh and light.
Where do I find glass noodles?
You can find them in the Asian aisle of most grocery stores. Look for mung bean vermicelli or bean thread noodles. They are clear when cooked and very tender.
Is this salad very spicy?
Thai bird’s eye chilies carry a lot of heat. If you prefer a milder salad, use only one chili. You can also remove the seeds to lower the spice.
I hope this refreshing salad brings a little sunshine to your table. It is my favorite way to stay cool while eating well this summer. Happy cooking!
— Clara
Ingredients
Method
- Soak the dried glass noodles in room temperature water for 10-15 minutes until softened, then drain and cut into 10cm lengths.
- In a small mixing bowl, combine lime juice, fish sauce, sugar, minced chilies, and garlic, stirring until the sugar is completely dissolved.
- Bring a pot of water to a boil. Blanch the glass noodles for 1 to 2 minutes until translucent and tender. Remove with a strainer and place in a large mixing bowl.
- In the same boiling water, cook the minced pork until fully browned and the shrimp until opaque and pink. Drain thoroughly.
- Add the cooked pork, shrimp, dried shrimp, sliced onion, celery, and tomatoes to the bowl with the noodles.
- Pour the dressing over the salad components and toss gently to ensure even distribution.
- Fold in the fresh cilantro.
- Transfer to a serving dish and garnish with crushed roasted peanuts.
