Thai Glass Noodle Salad, known as “Yum Woon Sen” in Thai, is a refreshing and boldly flavored dish that seamlessly combines the quintessential elements of Thai cuisine: spicy, sour, sweet, and salty. Renowned for its light yet satisfying nature, it has become a staple in Thai households and a popular menu item in Thai restaurants worldwide. Its vibrant colors, contrasting textures, and aromatic dressing make it a showstopper at any meal or gathering.
Historically, the dish reflects Thailand’s geographical position and culinary influences. Glass noodles, also called cellophane noodles or bean thread noodles, are made from mung bean starch and are commonly used throughout Southeast and East Asian cuisines. Their delicate, translucent appearance once cooked lends the dish its name. In Thailand, noodles have played an integral role in culinary traditions, introduced by Chinese immigrants centuries ago and later adapted with uniquely Thai flavors and ingredients.
The heart of Yum Woon Sen lies in its dressing. Infused with fish sauce, fresh lime juice, sugar, garlic, and fiery bird’s eye chilies, the dressing encapsulates the harmonious balance that defines Thai cuisine. The use of fish sauce provides the umami depth while lime juice adds zing, sugar offers sweetness, and the chilies infuse the dish with a lively heat. This precise calibration of flavors is what makes Thai cooking distinctive—exciting the palate while still maintaining balance.
Traditionally, the salad incorporates shrimp and ground pork, providing a protein-rich base. The shrimp, cooked to a tender perfection, adds a slightly sweet, briny character, while the ground pork lends a subtle richness. However, this recipe is wonderfully versatile and can be adapted to accommodate dietary preferences. For a vegetarian rendition, tofu can replace the proteins, while chicken or other seafood can also step in based on availability or personal taste.
The freshness of the salad comes from its medley of vegetables and herbs. Crisp cucumbers, juicy cherry tomatoes, and thinly sliced red onions provide texture and a cooling element to counterbalance the heat of the chilies. The addition of cilantro and crushed peanuts adds the final layers, with their herbaceous freshness and nutty crunch elevating the dish to new heights. Optional herbs like Thai basil or mint can bring additional dimension and complexity for those looking to experiment.
Yum Woon Sen is cherished not only for its flavor but also for its simplicity and quick preparation. Ready in just 25 minutes, it is perfect for those seeking a light lunch, side dish, or even as part of a larger meal when paired with other Thai delicacies. It is typically enjoyed at room temperature or slightly chilled, making it an ideal choice for warm weather.
This dish represents the Thai philosophy of food: a celebration of contrasts and unity. With every bite, Yum Woon Sen delivers cool and crisp vegetables alongside savory and spicy proteins, all wrapped together by a bold and zesty dressing. Whether served for a family meal or at a festive gathering, this adaptable, easy-to-make salad perfectly embodies the spirit of Thai cuisine—vibrant, playful, and unforgettable.
Thai Glass Noodle Salad (Yum Woon Sen)
Ingredients
Salad
- 100 grams glass noodles soaked in warm water for 10 minutes
- 200 grams shrimp peeled and deveined
- 150 grams ground pork
- 1 cup cherry tomatoes halved
- 1 medium cucumber thinly sliced
- 1 small red onion thinly sliced
- ¼ cup fresh cilantro roughly chopped
- ¼ cup roasted peanuts coarsely crushed
Dressing
- 3 tablespoons (affiliate link)fish sauce
- 3 tablespoons fresh lime juice
- 1 tablespoon (affiliate link)sugar
- 3 tablespoons water
- 2 small bird’s eye chilies sliced
- 1 clove garlic minced
Instructions
- Begin by preparing the glass noodles: soak them in warm water for about 10 minutes until softened, then drain and set aside.
- In a pot of boiling water, cook the shrimp for about 2 minutes or until pink and opaque. Remove and set aside. In the same pot, cook the ground pork over medium heat, breaking it into small pieces, until fully cooked, about 3-4 minutes. Drain excess fat.
- For the dressing, whisk together fish sauce, lime juice, sugar, water, chilies, and garlic in a bowl until the sugar dissolves. Adjust to taste.
- In a large mixing bowl, combine the drained noodles, shrimp, ground pork, cherry tomatoes, cucumber, red onion, and cilantro. Pour the dressing over the top and toss to combine, ensuring the ingredients are well coated.
- Transfer the salad to serving bowls, garnishing with crushed peanuts for a delightful crunch.