Name: Yum Woon Sen (Thai Glass Noodle Salad) Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Thai
Ingredients: 100 grams dried bean thread noodles (approx. 2 bundles); 8 raw shrimp, peeled and tails removed; 1/4 cup Chinese celery, finely chopped; 1/2 cup baby tomatoes, halved; 1/2 cup red pepper, sliced; 6 sprigs cilantro, chopped; 1/2 small red onion (or shallots), finely sliced (approx. 1/4 cup); 1 bird’s eye chili, finely sliced (optional); 2 1/2 tablespoons fish sauce; 2 1/2 tablespoons fresh lime juice (approx. 2 limes); 3 teaspoons palm sugar (substitute: light brown sugar, cane sugar, or white sugar); 2 teaspoons garlic, finely minced or grated (reserve 1/2 teaspoon for cooking shrimp); 1/2 cup pre-peeled unsalted raw peanuts; 1/4 cup dried shrimp; Oil for cooking shrimp (approximately 1 tablespoon)

Jump to Recipe· 3.9 from 80 reviews

If you’re craving a vibrant and refreshing dish that bursts with flavors, the Yum Woon Sen (Thai Glass Noodle Salad) Recipe is an absolute must-try. It masterfully combines cool, chewy glass noodles with crisp vegetables, juicy shrimp, and a tantalizingly balanced dressing that dances on your taste buds. Light yet packed with punch, this salad brings together sweet, sour, salty, and spicy elements making it ideal for a quick lunch, a side at dinner, or a standout dish at any gathering.

Ingredients You’ll Need

The image shows various fresh ingredients laid out on a wooden surface with a white marbled texture. Starting from the top left, there are two large red bell peppers. Below them is a white round plate with two nests of thin, white rice noodles, topped with a single red chili pepper. To the right is a small silver bowl filled with dried shrimp pieces. Next to it, further right, is a small wooden bowl containing a round, light beige item that looks like a dough ball. Below it, there is a bright green lime and scattered white garlic cloves. Near the lime and garlic are several small, shiny red grape tomatoes and a small red onion. At the bottom left corner, a silver bowl contains raw, peeled shrimp. In front of this bowl, there are fresh green celery stalks stretching across the lower part of the image. Near the celery, a glass with a dark amber liquid completes the layout. The scene captures a mix of vibrant colors and fresh textures, arranged neatly with natural light highlighting the ingredients clearly. photo taken with an iphone --ar 4:5 --v 7

Don’t let the ingredient list intimidate you! Each one is straightforward, easy to find, and plays a crucial role in creating Yum Woon Sen’s signature layers of flavor, crunch, and freshness.

100 grams dried bean thread noodles: These translucent noodles soak up the dressing beautifully and provide that delightful glassy texture.
8 raw shrimp: Freshness is key here to keep them juicy and tender after quick cooking.
1/4 cup Chinese celery: Adds a sharp, clean crunch that’s uniquely aromatic.
1/2 cup baby tomatoes: Juicy and slightly sweet, they add bursts of color and freshness.
1/2 cup red pepper: Crisp and mildly sweet, contributing vibrant color and texture.
6 sprigs cilantro: Offers herbal brightness that lifts the entire salad.
1/2 cup pre-peeled unsalted raw peanuts: Toasting adds a nutty crunch essential for contrast.
1/4 cup dried shrimp: Imparts a savory umami depth once finely pounded.
2½ tablespoons fish sauce: This salty powerhouse ties the flavors together.
2½ tablespoons lime juice: Fresh lime juice ensures that perfect zesty punch.
3 teaspoons palm sugar: Adds just the right touch of sweetness to balance the acidity.
2 teaspoons garlic: Minced garlic adds savory aroma; some will be used to cook the shrimp.
1/2 small red onion: Thinly sliced to soak in the dressing, mellowing its sharpness.
1 bird’s eye chili (optional): A small kick of heat that you can adjust to your spice preference.

How to Make Yum Woon Sen (Thai Glass Noodle Salad) Recipe

Step 1: Making the Yum Woon Sen (Thai Glass Noodle Salad) Dressing

Start by creating the vibrant foundation of flavor. In a small bowl, combine fish sauce, fresh lime juice measured precisely to keep the balance just right, and palm sugar that will dissolve into sweetness. Mix in most of the minced garlic, reserving a bit for the shrimp, along with thinly sliced red onions that soften and release their natural sweetness as they soak. For those who love a hint of heat, add finely sliced bird’s eye chili now to infuse some spicy sparkle into your dressing.

Step 2: Preparing the Vegetables and Aromatics

Next, get all your fresh ingredients ready. Halve the juicy baby tomatoes and slice the red peppers to bring eye-catching color and fresh crunch. Finely chop the Chinese celery and cilantro, making sure each bite will burst with herbal brightness and crisp texture. Soak the dried shrimp briefly to soften, then pound or chop finely to introduce a savory depth that’s uniquely Thai. Don’t forget to toast the peanuts till golden and then crush them – their warm, nutty crunch transforms this salad into an irresistible delight.

Step 3: Cooking and Preparing the Glass Noodles

Boil water and soak your dried glass noodles just until tender but still springy, about 4 minutes, before rinsing with cold water to stop cooking and avoid clumping. A quick snip with scissors into manageable 3-inch lengths makes them easier to toss and eat, mingling perfectly with the other ingredients.

Step 4: Cooking the Shrimp

With your shrimp shelled and tails removed, gently heat oil in a pan and toast the reserved garlic until golden and fragrant to infuse the oil with flavor. Then cook the shrimp over medium heat, about two minutes per side, just until pink and opaque to keep them delightfully tender. Let them cool slightly so they can be folded gently into your salad later without wilting everything else.

Step 5: Bringing It All Together

This is the moment where all the vibrant ingredients meet. Combine the noodles with the fresh veggies, dried shrimp, crushed peanuts, and cilantro in a large bowl. Add the garlic-infused shrimp and the flavorful pan juices for an extra layer of richness. Pour over your perfectly balanced dressing along with the lime-soaked onions, then toss everything carefully but thoroughly. Taste for balance and tweak with a dash more lime, fish sauce, or sugar if needed until the sweet, sour, salty, and spicy harmony sings.

How to Serve Yum Woon Sen (Thai Glass Noodle Salad) Recipe

The image shows a close-up of a large metal bowl filled with translucent white glass noodles layered throughout. Mixed in are thin red strips of bell pepper scattered on top and around the noodles. There are also small bits of green herbs and leaves evenly spread in the dish, adding pops of fresh green color. Tiny pieces of white chopped nuts or garlic are sprinkled on the noodles. The bowl sits on a white marbled surface. The lighting highlights the glossy texture of the noodles and the bright, fresh colors of the vegetables and herbs. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a few extra crushed peanuts and fresh cilantro leaves on top right before serving. A wedge of lime on the side is a charming touch, allowing everyone to brighten their salad with a final squeeze, personalizing the tang to their liking.

Side Dishes

This salad shines beautifully alongside grilled chicken, sticky rice, or a simple bowl of jasmine rice to soak up the tangy dressing. For a light meal, pair it with fresh spring rolls or a soothing coconut soup for a truly authentic Thai feast.

Creative Ways to Present

Serve Yum Woon Sen (Thai Glass Noodle Salad) in a hollowed-out pineapple for an exotic flair or in small individual glass bowls at a party to showcase the colorful layers. You can also top it with crushed crispy shallots or a drizzle of chili oil for additional texture and heat.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to one day. The noodles tend to absorb dressing over time, so keep the dressing separate if possible to maintain a fresh texture upon serving.

Freezing

This salad is best enjoyed fresh, so freezing is not recommended. Freezing glass noodles and fresh herbs can compromise their texture, leaving them mushy once thawed.

Reheating

Yum Woon Sen (Thai Glass Noodle Salad) is served cold or at room temperature. If you’d like to warm it slightly, gently reheat just the shrimp separately and toss them back into the salad to preserve the crispness of the veggies and noodles.

FAQs

Can I substitute shrimp with chicken or tofu?

Absolutely! Grilled chicken or pan-fried tofu works well and keeps the protein source flexible according to your preference or dietary needs.

What if I can’t find Chinese celery?

Regular celery stalks or cilantro stems can be used as alternatives, though the flavor is slightly different. Adjust the quantity to your taste since Chinese celery has a stronger flavor.

Is palm sugar necessary, or can I use other sugars?

Palm sugar is ideal for its subtle caramel notes, but light brown sugar or cane sugar make good substitutes if palm sugar isn’t available.

How spicy is this salad, and can I make it milder?

The bird’s eye chili adds a sharp heat, but it’s optional. You can reduce the heat by using less chili or omitting it altogether to suit milder palates.

Can this salad be vegan?

To make Yum Woon Sen vegan, replace fish sauce with soy sauce or a vegan fish sauce alternative, omit dried shrimp, and use tofu or mushrooms instead of shrimp.

Final Thoughts

Yum Woon Sen (Thai Glass Noodle Salad) Recipe is one of those dishes that effortlessly balances bold flavors with light, fresh ingredients. It’s a stunning introduction to Thai cuisine at home and a guaranteed crowd-pleaser whenever you serve it. Trust me, once you try this salad, it’ll become a favorite you return to again and again. So gather your ingredients, and let’s make some magic in your kitchen!