15-Minute Spicy Thai Glass Noodle Salad (Yum Woon Sen)
This Thai glass noodle salad (yum woon sen) packs spicy, sour, and savory flavors into every bite, and it comes together in just about 15 minutes.
Tender glass noodles, crisp vegetables, and juicy shrimp get tossed in a lime and fish sauce dressing that hits all the right notes. It’s my go-to when I want something light but deeply satisfying.
What Makes This Salad So Good
The dressing is what does it. Fresh lime juice, fish sauce, and a little sugar create a salty-sour-sweet balance that clings to the slippery noodles without weighing them down.
I also love how fast it all happens. While the noodles soak, I can chop the vegetables and mix the dressing. And because the noodles are served at room temperature, it’s a no-stress dish for warm evenings or last-minute dinners.
The shrimp add protein, but the salad is just as good without them, so it works for a side or a main.
Ingredients
- 4 oz glass noodles: also called mung bean noodles or cellophane noodles, thin variety
- 8 oz raw shrimp, peeled and deveined: medium sized, swap in firm tofu for a vegetarian version
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/2 English cucumber, halved lengthwise and thinly sliced
- 1/4 cup fresh cilantro leaves, roughly chopped
- 2 green onions, thinly sliced on the bias
- 2 tbsp roasted peanuts, roughly chopped: for crunch
- For the dressing:
- 3 tbsp fresh lime juice: about 2 limes
- 2 tbsp fish sauce
- 2 tsp sugar: or palm sugar if you have it
- 2 cloves garlic, minced
- 1 to 2 Thai bird’s eye chilies, thinly sliced: adjust to your heat preference
Variations / Substitutions
- Skip the shrimp: use 1 cup cubed firm tofu or a handful of edamame for a vegetarian version.
- Change up the protein: ground pork or minced chicken work well; cook them in a dry pan until browned before adding.
- Dial the heat: leave out the chilies entirely or stir in a spoonful of Thai chili paste for a different kind of warmth.
- Herb swap: cilantro not your thing? Mint or Thai basil give a fresh note that’s just as good.
For another quick Thai salad, try the classic spicy green papaya salad (som tum).
How to Make Thai Glass Noodle Salad
Step 1: Soak the Noodles
Place the 4 oz glass noodles in a large heatproof bowl and cover with boiling water. Let them sit for 5 to 7 minutes, until they turn clear and are tender but still have a slight chew.
Drain the noodles in a colander and rinse them under cold water to stop the cooking. Use kitchen shears to snip the long strands a few times so they are easier to eat.
Step 2: Cook the Shrimp
While the noodles soak, bring a small pot of water to a boil. Drop in the 8 oz shrimp and cook for 2 to 3 minutes, just until they turn pink and curl into a loose “C” shape.
Drain the shrimp and immediately rinse them under cold water or submerge in an ice bath to cool them quickly. Pat dry with a paper towel.
Step 3: Whisk the Dressing
In a small bowl, whisk together the 3 tbsp lime juice, 2 tbsp fish sauce, 2 tsp sugar, minced garlic, and sliced chilies until the sugar dissolves.
Taste the dressing and adjust it: more lime for sourness, more fish sauce for saltiness, or a pinch more sugar if you like it sweeter. It should be bold and balanced.
Step 4: Toss and Finish the Salad
In a large mixing bowl, combine the drained noodles, cooked shrimp, cherry tomatoes, red onion, cucumber, cilantro, and green onions. Pour the dressing over everything and toss gently with your hands or two large spoons until every strand is coated.
Transfer the salad to a serving plate or a shallow bowl, then scatter the chopped peanuts over the top. Serve right away while the noodles are still cool and the vegetables are crisp.
A Few Tips for the Best Glass Noodle Salad
- Control the heat: Thai bird’s eye chilies are seriously spicy. Start with one, and add more if you want a fiercer kick. Removing the seeds and membranes also tames the heat.
- Don’t overdress the salad: you want the noodles slick with dressing but not swimming in it. The listed amounts are a starting point; you can always add more later.
- For a more traditional version, swap the shrimp for 4 oz ground pork. Cook it in a dry pan until browned, then stir in a tablespoon of the dressing to deglaze, and add to the salad.
- The salad is best fresh, but if you need to prep ahead, keep the dressing separate and toss just before serving so the vegetables stay crunchy.
Storing Leftover Salad
Store any leftover salad in an airtight container in the refrigerator for up to 1 day. The noodles will soak up more dressing as it sits, so it will be less vibrant. Give it a quick toss and taste, then add a squeeze of lime to brighten it up before serving. There is no need to reheat; serve it cold or at room temperature.
What to Serve With This Salad
This salad holds its own as a light main, but it pairs beautifully with grilled Thai-style chicken wings or pork skewers. The smoky, charred meat balances the bright, tangy noodles. For a fresh side, add a simple cucumber salad dressed with rice vinegar and a pinch of salt. A cold lager or a tall glass of Thai iced tea makes a great companion.
Frequently Asked Questions
Can I use a different type of noodle?
Yes, thin rice vermicelli noodles work well. Soak them in hot water as you would glass noodles, but check the package timing as they soften differently.
Is this salad gluten-free?
Yes, the dish is naturally gluten-free if your fish sauce contains no wheat. Most common brands are safe, but always check the label.
Can I use cooked shrimp instead of raw?
You can skip the cooking step and add pre-cooked shrimp straight to the bowl. The dressing will coat them just fine.
How do I make a vegetarian version?
Swap the shrimp for cubed firm tofu or edamame, and replace the fish sauce with soy sauce or a vegan fish sauce. The rest of the dish stays the same.
Can I leave out the sugar?
You can omit the sugar, but the dressing will taste more aggressively sour. A small amount rounds out the flavors without making it sweet.
Thai Glass Noodle Salad Recipe
Ingredients
Method
- Soak the glass noodles in a large bowl of boiling water for 5 to 7 minutes until clear and tender. Drain, rinse with cold water, and snip the long strands a few times.
- Cook the shrimp in a small pot of boiling water for 2 to 3 minutes until pink and just curled. Drain, cool in cold water, and pat dry.
- Whisk the lime juice, fish sauce, sugar, garlic, and chilies in a small bowl until the sugar dissolves. Taste and adjust.
- Toss the noodles, shrimp, tomatoes, onion, cucumber, cilantro, and green onions with the dressing. Transfer to a plate, scatter with peanuts, and serve right away.
