Thai Glass Noodle Salad - Yum Woon Sen ยำวุ้นเส้น

Glass noodle salad is a staple dish in any Thai home, so it was one of the first things I made when I left Thailand and was homesick! Glass noodle salad has wonderfully bright flavours with lots of refreshing crunchy vegetables. I guarantee it will become a favourite salad!

Many people don't know that glass noodles are actually made from mung bean starch. In Thailand they are considered to be good for those trying to lose weight. Not because they're particularly healthy (it's still just all carbs!) but because glass noodles absorb a lot of water, so you only need a little bit of noodles to fill a bowl. So at the end of the day they are lower calories per serving!

Watch The Full Video Tutorial!

Ingredients

Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

• Dry glass noodles (bean threads)
• Dried shrimp
• Garlic
• Cilantro, stems and leaves separated
• Thai chilies, to taste
• Palm sugar, finely chopped, packed
• Fish sauce
• Fresh lime juice
• Tomato, cut into wedges
• Julienned onion
• Chinese celery or 2 inner small stalks and leaves of regular celery
• Ground pork
• Shrimp
• Roasted peanuts

How to Make Thai Glass Noodle Salad - Yum Woon Sen ยำวุ้นเส้น

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

1. Soak noodles in room temperature water for 7-10 minutes until soft and pliable. Drain, then cut the noodles with scissors 2-3 times to shorten them. 
2. Place dried shrimp in a small heatproof bowl, cover with hot water and let sit for 3-4 minutes to soften. You can also cover the shrimp with room temp water then microwave for 1 minute, then let it sit for a few more minutes. (If you’re using large dried shrimp, they will take longer to soften).
3. Place tomato, onion and Chinese celery into a large mixing bowl. When the dried shrimp are ready, drain and pound them in a mortar and pestle until they are broken into smaller pieces. Alternately you can chop them roughly. Add dried shrimp to the mixing bowl.
4. Cut cilantro stems into small chunks and place in the mortar and pestle along with garlic and chilies; pound into a paste. Add palm sugar and pound until dissolved. Add 2 tablespoon of the fish sauce and lime juice and stir to mix.
5. Bring a pot of water to a boil, add glass noodles and cook for 2 minutes. Remove from the water with tongs (you want to keep the water) and place into a strainer to drain excess water; set aside.
6. Add fresh shrimp into the remaining liquid and cook for 30-45 seconds or until they are done. Place the shrimp into the mixing bowl.
7. Pour out the cooking water, leaving just enough water to cover the bottom, and return the pot back on the stove. Once the water boils, add the pork along with 1 teaspoon of fish sauce and stir until fully cooked.
8. Use a slotted spoon to remove the pork from the liquid and place into the mixing bowl.  Then add about 1 tablespoon of the pork cooking liquid into the mixing bowl as well.
9. Add noodles into the mixing bowl, pour the dressing over and quickly toss to combine.
10. Toss in cilantro leaves and plate. Sprinkle with peanuts and serve immediately!

Glass Noodle Salad (Yum Woon Sen) ยำวุ้นเส้น

★★★★★ 5 from 7 reviews

• Author: Pailin Chongchitnant
• Yield: 2-3 servings

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Ingredients

• 40 g dry glass noodles (bean threads)
• 1 heaping tablespoon dried shrimp
• 2 cloves garlic
• 10 sprigs cilantro, stems and leaves separated
• Thai chilies, to taste
• 1 Tbsp palm sugar, finely chopped, packed
• 2 Tbsp + 1 tsp fish sauce
• 3 Tbsp fresh lime juice
• 1 tomato, cut into wedges
• ¼ cup julienned onion
• 1 stalk Chinese celery or 2 inner small stalks and leaves of regular celery
• 100 g ground pork
• 6 medium shrimp
• ¼ cup roasted peanuts

Kitchen Tools & Ingredients I Use

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Instructions

1. Soak noodles in room temperature water for 7-10 minutes until soft and pliable. Drain, then cut the noodles with scissors 2-3 times to shorten them. 
2. Place dried shrimp in a small heatproof bowl, cover with hot water and let sit for 3-4 minutes to soften. You can also cover the shrimp with room temp water then microwave for 1 minute, then let it sit for a few more minutes. (If you’re using large dried shrimp, they will take longer to soften).
3. Place tomato, onion and Chinese celery into a large mixing bowl. When the dried shrimp are ready, drain and pound them in a mortar and pestle until they are broken into smaller pieces. Alternately you can chop them roughly. Add dried shrimp to the mixing bowl.
4. Cut cilantro stems into small chunks and place in the mortar and pestle along with garlic and chilies; pound into a paste. Add palm sugar and pound until dissolved. Add 2 tablespoon of the fish sauce and lime juice and stir to mix.
5. Bring a pot of water to a boil, add glass noodles and cook for 2 minutes. Remove from the water with tongs (you want to keep the water) and place into a strainer to drain excess water; set aside.
6. Add fresh shrimp into the remaining liquid and cook for 30-45 seconds or until they are done. Place the shrimp into the mixing bowl.
7. Pour out the cooking water, leaving just enough water to cover the bottom, and return the pot back on the stove. Once the water boils, add the pork along with 1 teaspoon of fish sauce and stir until fully cooked. Use a slotted spoon to remove the pork from the liquid and place into the mixing bowl.  Then add about 1 tablespoon of the pork cooking liquid into the mixing bowl as well.
8. Add noodles into the mixing bowl, pour the dressing over and quickly toss to combine.
9. Toss in cilantro leaves and plate. Sprinkle with peanuts and serve immediately!

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