Yam Woon Sen, or Thai Glass Noodle Salad, is a beloved dish in Thai cuisine that perfectly balances savory, tangy, sweet, and spicy flavors. Known for its refreshing yet complex taste, it has earned a reputation as a versatile and crowd-pleasing recipe, whether served for a light lunch, a side dish, or as part of a larger Thai-inspired feast. Its allure lies in its vibrancy and simplicity, reflecting the values of Thai cooking, where fresh ingredients and bold seasoning come together harmoniously.
The dish’s primary ingredient, glass noodles, or “mung bean noodles,” is what gives Yam Woon Sen its unique character. These translucent noodles, made from mung bean starch, have a slippery, delicate texture that beautifully absorbs the flavors of the dressing. They provide a neutral canvas for the fresh herbs, tangy lime juice, and punchy fish sauce to shine. Additionally, the noodles bring an element of intrigue to the dish, as their springy nature complements the salad’s light yet satisfying profile.
Traditionally, Yam Woon Sen is prepared with shrimp and ground pork, a combination that brings contrasting textures yet melds seamlessly into the dish. The shrimp adds a sweet, tender bite, while the ground pork offers heartiness. For those who prefer alternatives, chicken, tofu, or even a plant-based substitute successfully creates different twists on the classic recipe. Alongside the proteins, thinly sliced onions and minced garlic lend depth and a slightly pungent backdrop to the brighter, fresher notes of the salad.
What truly makes Yam Woon Sen irresistible is its aromatic dressing. A fusion of fish sauce, lime juice, palm sugar, and fiery bird’s eye chilies, the dressing is the heartbeat of the dish. The salty umami of the fish sauce marries with the sour citrus of lime and the subtle caramel sweetness of palm sugar, creating a flavor profile that is both bold and balanced. Finely chopped chilies introduce a kick of heat, but their quantity can be adjusted to suit individual spice tolerances.
Cilantro and mint are sprinkled generously into the salad, injecting it with herbaceous freshness and cooling aromatics that temper the heat from the chilies. The crushed toasted peanuts, often used as a garnish, add crunch and a nutty richness, enhancing the salad’s overall texture and flavor complexity.
Yam Woon Sen not only satisfies the palate but also tells the story of Thai culinary tradition. It reflects the fundamental principles of Thai cuisine—harmony, balance, and the use of vibrant, fresh ingredients. This dish’s adaptability and ease of preparation make it a favorite among home cooks and restaurant chefs alike. It invites creativity, encouraging cooks to customize it with a variety of proteins, spice levels, or vegetarian substitutions, making it accessible to everyone.
Whether served during a casual dinner or a festive occasion, Yam Woon Sen is more than just a salad; it is a sensory journey into the heart of Thailand’s culinary heritage. With its combination of flavors, textures, and aromas, it embodies the perfect balance that Thai cuisine is known and loved for.
Yam Woon Sen: Thai Glass Noodle Salad
Ingredients
- 100 grams glass noodles preferably mung bean noodles
- 200 grams shrimp peeled and deveined
- 100 grams ground pork or substitute with chicken
- 1 small onion thinly sliced
- 2 cloves garlic minced
- 2 tbsp (affiliate link)fish sauce
- 2 tbsp lime juice freshly squeezed
- 1 tbsp palm sugar or brown sugar
- 2 small bird’s eye chilies finely chopped (adjust to taste)
- ½ cup fresh cilantro roughly chopped
- ¼ cup fresh mint leaves roughly chopped
- ¼ cup toasted peanuts crushed
Instructions
- Soak the glass noodles in warm water for 10 minutes, then drain and set aside.
- Bring a pot of water to a boil and cook the shrimp for about 2 minutes until pink and opaque. Remove and set aside.
- In the same boiling water, add the ground pork, breaking it into smaller pieces until cooked through, about 3 minutes.
- In a large bowl, combine the noodles, shrimp, and cooked pork with sliced onion and garlic.
- Mix together the fish sauce, lime juice, palm sugar, and chopped chilies in a separate small bowl until the sugar is dissolved.
- Pour the dressing over the noodle mixture, tossing everything together well to combine.
- Fold in the cilantro, mint, and toasted peanuts. Adjust seasoning to taste.
- Serve the salad on a platter, garnished with extra herbs and peanuts if desired.