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thai glass noodle salad recipe.

 


🥗 Thai Glass Noodle Salad (Yum Woon Sen)

This Thai Glass Noodle Salad (Yum Woon Sen) is light, refreshing, and bursting with spicy, tangy, and savory Thai flavors! Perfect as a quick lunch or side dish — ready in just 20 minutes.

🕒 Prep Time: 15 minutes

🍳 Cook Time: 5 minutes

🍽️ Servings: 3–4

🌏 Cuisine: Thai

🥢 Course: Salad / Main

📝 Ingredients

For the Salad:

  • 100g glass noodles (mung bean noodles / vermicelli)
  • 200g ground chicken or shrimp (optional)
  • 1 small carrot, julienned
  • ½ small red onion, thinly sliced
  • ½ cup cherry tomatoes, halved
  • ¼ cup fresh cilantro, chopped
  • 2 tbsp crushed roasted peanuts
  • 1–2 Thai red chilies, chopped (adjust for spice level)

For the Dressing:

  • 2 tbsp lime juice (freshly squeezed)
  • 1 tbsp fish sauce (or soy sauce for vegan option)
  • 1 tbsp rice vinegar
  • 1 tbsp palm sugar or brown sugar
  • 1 tsp chili flakes (optional for extra heat)

👩‍🍳 Instructions

  1. Cook the Noodles:
    Soak glass noodles in hot water for 5–7 minutes or until soft. Drain and rinse with cold water to prevent sticking.

  2. Cook the Protein (Optional):
    In a skillet, cook the ground chicken or shrimp until done. Set aside to cool slightly.

  3. Prepare the Dressing:
    In a small bowl, mix lime juice, fish sauce, vinegar, and sugar until the sugar dissolves. Add chili flakes if desired.

  4. Combine Everything:
    In a large bowl, mix noodles, protein, carrots, onions, tomatoes, and cilantro. Pour dressing over and toss well.

  5. Garnish and Serve:
    Sprinkle with roasted peanuts and extra cilantro before serving.

💡 Tips

  • For extra flavor, chill the salad for 10 minutes before serving.
  • Use glass noodles, not rice noodles, for authentic texture.
  • Make it vegan by using tofu and soy sauce instead of chicken and fish sauce.
  • Add crunch with sliced cucumber or bell pepper.

Serving Suggestions

  • Serve chilled as a light lunch or dinner.
  • Pair with Thai Spring Rolls, Satay Chicken, or Thai Fried Rice.
  • Perfect for summer meals or as a refreshing side at BBQs.

❄️ Storage Tips

  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Keep dressing separate if meal-prepping to maintain freshness.
  • Do not freeze — the noodles lose texture.

❓ FAQs

Q1. What are glass noodles made from?
They’re made from mung bean starch or sweet potato starch, giving them a chewy, translucent texture.

Q2. Can I make Thai glass noodle salad ahead of time?
Yes! Prepare ingredients in advance but toss with dressing right before serving for freshness.

Q3. Is this salad spicy?
Traditionally, yes — but you can adjust chili levels to make it mild or extra spicy.

Q4. What protein works best?
Ground chicken, shrimp, or even tofu work perfectly.

Q5. Can I use rice noodles instead of glass noodles?
You can, but it won’t have the same authentic chewy texture.

🔗 Similar Recipes : 

  1. Thai Cucumber Salad – Cool and refreshing salad with sweet-spicy dressing.
  2. Thai Mango Salad – Crunchy and tangy salad with tropical sweetness.
  3. Thai Larb Salad – Minced chicken salad with herbs and lime dressing.
  4. Thai Green Papaya Salad (Som Tum) – Spicy and fresh Thai street favorite.
  5. Pad Thai – Iconic stir-fried noodles with tamarind sauce and peanuts.

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