There’s something truly special about Thai cuisine—the way it masterfully balances bold flavors, fresh ingredients, and just the right amount of heat. And when it comes to light yet incredibly satisfying dishes, Yum Woon Sen, or Thai Glass Noodle Salad, is a standout favorite. This dish is a staple in Thailand, often enjoyed as a refreshing appetizer, a quick lunch, or a side dish at gatherings.
What makes Yum Woon Sen so irresistible? It’s the combination of chewy glass noodles, crisp vegetables, and a zesty, savory dressing that wakes up your taste buds. Each bite brings together the perfect harmony of tangy lime juice, umami-rich fish sauce, and a touch of sweetness—all tied together with the gentle heat of fresh chilies.
This salad is light yet packed with protein, making it a fantastic option if you’re looking for a dish that’s both nutritious and flavorful. It’s also highly customizable, so whether you prefer it extra spicy, loaded with veggies, or with a different protein choice, Yum Woon Sen is incredibly adaptable to your taste.
Why You’ll Love This Recipe
- Quick & Easy: This dish comes together in just about 20 minutes, making it perfect for busy days.
- Light & Refreshing: The balance of flavors and textures keeps it fresh and satisfying.
- Customizable: Swap in your favorite proteins or add more veggies to make it your own.
- Healthy & Flavorful: Packed with lean protein, fresh herbs, and nutrient-rich ingredients.
Ingredients You’ll Need
For the Salad:
- 100g glass noodles
- 100g shrimp, peeled and deveined
- 100g ground chicken
- 1 small red onion, thinly sliced
- 1 medium tomato, sliced
- ¼ cup cilantro, chopped
- ¼ cup green onions, chopped
- ¼ cup celery, chopped
For the Dressing:
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 tablespoon sugar
- 2 garlic cloves, minced
- 2-3 bird’s eye chilies, finely chopped
How to Make Yum Woon Sen (Thai Glass Noodle Salad)
Step 1: Prepare the Glass Noodles
Glass noodles, also known as mung bean vermicelli, cook quickly, so it’s important to keep an eye on them. Start by soaking them in warm water for 5-7 minutes until they soften. Once they’re pliable, drain and set them aside. You’ll finish cooking them later in the same pot as the protein to absorb extra flavor.
Step 2: Cook the Protein
In a medium pot, bring some water to a gentle boil. Add the shrimp and cook for about 1-2 minutes until they turn pink and opaque. Remove them from the water and set aside.
Next, in the same pot, add the ground chicken. Cook it over medium heat, stirring frequently, until it’s no longer pink. This should take about 3-4 minutes. Remove the chicken from the pot and set aside with the shrimp.
Now, drop the pre-soaked glass noodles into the same hot water. Let them cook for about 30 seconds to 1 minute—just until they turn completely translucent. Drain immediately and rinse with cold water to prevent them from overcooking.
Step 3: Prepare the Dressing
In a small bowl, mix together the fish sauce, lime juice, sugar, minced garlic, and chopped chilies. Stir well until the sugar dissolves. This dressing is where the magic happens—it’s tangy, salty, slightly sweet, and spicy all at once. Feel free to adjust the chili level depending on how much heat you like.
Step 4: Assemble the Salad
In a large mixing bowl, combine the cooked shrimp, chicken, and glass noodles. Toss in the red onion, tomato, cilantro, green onions, and celery. Drizzle the dressing over the top and gently toss everything together until well-coated.
Let the salad sit for 5-10 minutes to allow the flavors to meld together before serving. This short resting time makes a big difference in how flavorful the final dish tastes!
Helpful Tips
- Soak, Don’t Overcook – Glass noodles become mushy if overcooked, so stick to a quick soak and minimal cooking time.
- Customize the Heat Level – If you love spice, add more chilies. If you prefer a milder version, use fewer or omit them.
- Use Fresh Ingredients – Fresh lime juice, crisp vegetables, and fragrant herbs make all the difference in this salad.
- Let It Rest – Allowing the salad to sit for a few minutes after mixing enhances the flavors.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2-3 servings
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Thai
- Diet: Gluten-Free
Notes
- This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
- If you don’t have fish sauce, you can substitute it with soy sauce, though the flavor will be slightly different.
- Feel free to swap out proteins—ground turkey, shredded chicken, or tofu all work well as alternatives.
Nutritional Information (Per Serving)
- Calories: ~250
- Protein: ~20g
- Carbohydrates: ~30g
- Fat: ~5g
- Fiber: ~3g
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but it’s best eaten fresh. If making ahead, store the dressing separately and toss everything together just before serving.
What other vegetables can I add?
You can add shredded carrots, cucumbers, or bell peppers for extra crunch and color.
Is there a vegetarian version of this recipe?
Absolutely! Swap out the shrimp and chicken for tofu or mushrooms, and replace the fish sauce with soy sauce or a plant-based alternative.
Can I make it less spicy?
Of course! Simply reduce or omit the bird’s eye chilies for a milder version.
Storage Instructions
If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The noodles tend to absorb the dressing over time, so if needed, refresh the salad with a splash of lime juice before serving.
Related Recipes
If you loved this Thai Glass Noodle Salad, you might also enjoy:
Conclusion
Yum Woon Sen is the kind of dish that proves healthy food doesn’t have to be boring. It’s light yet satisfying, refreshing yet bold, and best of all—super easy to make. Whether you’re new to Thai cuisine or a longtime fan, this salad is a must-try. So go ahead, grab those glass noodles, and bring a taste of Thailand into your kitchen!
Let me know how your Yum Woon Sen turns out—I’d love to hear about any personal twists you put on it! Happy cooking!
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Yum Woon Sen (Thai Glass Noodle Salad)
Description
There’s something truly special about Thai cuisine—the way it masterfully balances bold flavors, fresh ingredients, and just the right amount of heat. And when it comes to light yet incredibly satisfying dishes, Yum Woon Sen, or Thai Glass Noodle Salad, is a standout favorite. This dish is a staple in Thailand, often enjoyed as a refreshing appetizer, a quick lunch, or a side dish at gatherings.
What makes Yum Woon Sen so irresistible? It’s the combination of chewy glass noodles, crisp vegetables, and a zesty, savory dressing that wakes up your taste buds. Each bite brings together the perfect harmony of tangy lime juice, umami-rich fish sauce, and a touch of sweetness—all tied together with the gentle heat of fresh chilies.
This salad is light yet packed with protein, making it a fantastic option if you’re looking for a dish that’s both nutritious and flavorful. It’s also highly customizable, so whether you prefer it extra spicy, loaded with veggies, or with a different protein choice, Yum Woon Sen is incredibly adaptable to your taste.
Ingredients
For the Salad:
- 100g glass noodles
- 100g shrimp, peeled and deveined
- 100g ground chicken
- 1 small red onion, thinly sliced
- 1 medium tomato, sliced
- ¼ cup cilantro, chopped
- ¼ cup green onions, chopped
- ¼ cup celery, chopped
For the Dressing:
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 tablespoon sugar
- 2 garlic cloves, minced
- 2–3 bird’s eye chilies, finely chopped
Instructions
Step 1: Prepare the Glass Noodles
Glass noodles, also known as mung bean vermicelli, cook quickly, so it’s important to keep an eye on them. Start by soaking them in warm water for 5-7 minutes until they soften. Once they’re pliable, drain and set them aside. You’ll finish cooking them later in the same pot as the protein to absorb extra flavor.
Step 2: Cook the Protein
In a medium pot, bring some water to a gentle boil. Add the shrimp and cook for about 1-2 minutes until they turn pink and opaque. Remove them from the water and set aside.
Next, in the same pot, add the ground chicken. Cook it over medium heat, stirring frequently, until it’s no longer pink. This should take about 3-4 minutes. Remove the chicken from the pot and set aside with the shrimp.
Now, drop the pre-soaked glass noodles into the same hot water. Let them cook for about 30 seconds to 1 minute—just until they turn completely translucent. Drain immediately and rinse with cold water to prevent them from overcooking.
Step 3: Prepare the Dressing
In a small bowl, mix together the fish sauce, lime juice, sugar, minced garlic, and chopped chilies. Stir well until the sugar dissolves. This dressing is where the magic happens—it’s tangy, salty, slightly sweet, and spicy all at once. Feel free to adjust the chili level depending on how much heat you like.
Step 4: Assemble the Salad
In a large mixing bowl, combine the cooked shrimp, chicken, and glass noodles. Toss in the red onion, tomato, cilantro, green onions, and celery. Drizzle the dressing over the top and gently toss everything together until well-coated.
Let the salad sit for 5-10 minutes to allow the flavors to meld together before serving. This short resting time makes a big difference in how flavorful the final dish tastes!
Notes
- This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
- If you don’t have fish sauce, you can substitute it with soy sauce, though the flavor will be slightly different.
- Feel free to swap out proteins—ground turkey, shredded chicken, or tofu all work well as alternatives.