Thai Glass Noddle Salad | Yum Woon Sen | Kitchenstagram
Indulge in the quintessential Thai comfort Glass Noodle Salad, known as Yum Woon Sen, a cherished dish in Thai households. This culinary delight combines crisp, colourful vegetables, peanuts and the satisfying chew of glass noodles, all harmonized by a mildly spicy Thai dressing. Dairy-free, gluten-free and vegan-friendly, this salad is a quick culinary escape, ready in minutes. Bursting with vibrant flavours and tantalizing textures, it offers a refreshing crunch with every bite. Customize it effortlessly by swapping proteins, opt for chicken or shrimp instead of traditional pork. With its aromatic allure and adaptability, Thai Glass Noodle salad promises a delightful symphony of taste and texture that’s sure to tantalize the taste buds.
Thai Glass Noodle Salad or Yum Woon Sen, epitomize the vibrant essence of Thai cuisine. With mung bean glass noodles as its base, intertwined with garlic-infused shrimp and an array of fresh vegetables, it bursts with flavour. What truly elevates this dish is its simple yet delectable garlicky fish sauce dressing, striking a harmonious balance between sweet, savory and tangy notes.
Renowned for its light yet satisfying nature, Yum Woon Sen encapsulates the quintessential flavour profile- sweet, sour, savory and spicy- making each bite a tantalizing experience. Laden with fragrant herbs, crisp vegetables and succulent shrimp, every mouthful offers a burst of freshness.
The dressing, a zesty concoction of lime, fish sauce, garlic, palm sugar and chili, imparts a delightful kick that adds an irresistible zest to the salad. Whether served chilled or at room temperature, Yum Woon Sen is a versatile dish, perfect for warm weather lunches, picnics or as an appetizer for dinner parties and BBQs.
Its adaptability and universal appeal make it a go-to-option for any occasion, captivating palates with its refreshing taste and vibrant presentation. Yum Woon Sen isn’t just a salad, its a culinary journey that transports you to the heart of Thailand, where every bite is a celebration of flavours. It’s a guaranteed hit that you’re bound to adore.
What are Glass noodles?
Glass noodles, also known as Thai Glass noodles or “Woo Sen,” are delicate, translucent strands crafted from mung bean starch. These slender noodles offer a delightful chewiness, distinct from their Korean counterparts made from sweet potato starch. Their versatile nature allows them to soak up the vibrant flavours of dressings and sauces, creating a harmonious blend of sweet, sour and savory tastes. Importantly, for those with gluten sensitivities, glass noodles offer a gluten-free alternative. When soaked in water they become supple and almost ethereal ready to mingle with other ingredients in dishes like salads. Despite their subtle taste on their own, they act as a perfect canvas for a myriad of flavours to shine through, making them a beloved choice in various cuisines.
What is Yum Woon Sen?
Yum Woon Sen, a beloved Thai salad, stars delicate glass noodles alongside crisp veggies and peanuts, unified by a zesty dressing. Bursting with vibrant flavours, it offers a tantalizing mix of spicy, sour and sweet notes. This refreshing dish embodies Thai cuisines essence, appealing to both palate and senses. Perfect as a starter or a satisfying main course, Yum Woon Sen delivers a harmonious blend of textures and tastes that promise to delight with very bite.
Yum Woon Sen is incredibly versatile. You can adjust the dressing to your taste preference, whether you prefer more or less spice, sweetness or sourness. Additionally, you can enhance it with extra veggies and plant-based protein sources. Its appeal lies in its refreshing and vibrant flavours. The combination of tangy lime juice, savory fish sauce and spicy chili peppers achieve a harmonious balance of sweet, sour, salty and spicy notes. This cold Thai noodle salad is perfect for warm summer days or whenever you crave something bright and refreshing without the guilt o excessive calories. Moreover, it’s not just delicious, it’s also packed with vitamins, minerals, antioxidants, fiber and heart-healthy fats, making it a wholesome choice for any meal.
Why you’ll love this recipe:
Easy to make: With a straightforward preparation process, this dish is a lifesaver for busy nights. A handful of ingredients and a speedy cooking time mean you can whip it up in no time, leaving you more moments to savor at the table.
Versatile recipe: Catering to various dietary needs is a breeze with Yum Woon Sen. Whether you are craving shrimp, tofu or chicken or want to load up on veggies, this recipe adapts effortlessly, ensuring everyone’s taste buds are satisfied.
Delicious Flavours: Prepare for a flavour explosion with every mouthful. Fresh herbs, zesty lime juice, and a hint of chili heat dance harmoniously, creating a symphony of tastes that linger on your palate. Eating it feels like a rejuvenating spa experience, leaving you refreshed and satisfied.
Healthy and light: Indulge guilt-free in this nutritious dish. The low-calorie, low-fat glass noodles paired with an array of vibrant veggies offer a wholesome meal that nourishes the body without weighing it down.
Crowd-pleaser: Whether entertaining guests or feeding the family, Yum Woon Sen never fails to impress. Its inviting colours and irresistible aroma draw everyone to the table, transforming any mealtime into memorable culinary experience.
Ingredients needed for Thai Glass Noodle Salad:
For the Salad:
Glass noodles: Dried bean thread noodles, also known as cellophane noodles or glass noodles, form the base of this refreshing salad. Made from mung bean starch, these noodles soak up the vibrant flavours of Yum Woon Sen dressing, transforming into soft, chewy strands when cooked. Look for noodles made with 100% mung bean starch for the best texture, readily available at Asian grocery stores.
Dried Shrimp: These savory shrimp pieces add an extra layer of umami to the salad. While optional they contribute depth of flavour and hint of seafood essence.
Tomato: Cherry tomatoes or Roma Tomatoes provide a bursts of sweetness and acidity, balancing the dish’s flavour and adding vibrant colour.
Red Onion: Thinly sliced red onions 0r shallots infuse the salad with a mild oniony bite, further enhanced by soaking them in the dressing. This step not only softens the onions but also imbues them with the dressing’s aromatic notes.
Chinese Celery: Traditional Thai Glass Noodle Salad features Chinese celery, renowned for its potent flavour. When mixed with other ingredients and dressings, its intensity mellows, adding a distinctive herbal note. Alternatively, thinly sliced Romanian lettuce hearts or inner leafy stalks of regular celery can be substitute.
Fresh shrimp: While optional, fresh shrimp contribute succulence and a delightful seafood essence to the salad when cooked. For those opting out of seafood, additional ground pork or alternative may be used.
Ground chicken: A departure from tradition, ground chicken offers a lighter alternative to the ground pork. However, ground pork or other dark meats can be substituted according to preference.
Fresh herbs: I used a combination of cilantro, scallions. Thai basil and mint leaves works wonderfully in this recipe.
Roasted peanuts: Dry-roasted peanuts add crunch and nuttiness, enhancing the salad’s texture and flavour profile. Alternatively cashews can be used as a substitute. For those with allergies, omitting peanuts entirely or substituting with additional sesame seeds is recommended.
For the Dressing:
Fish sauce: The essential ingredients brings the signature savory, salty flavour that is quintessential to Thai cuisine. It adds depth & complexity to the dressing, enhancing the overall taste of the salad.
Fresh Lime juice: Using freshly squeezed lime juice is crucial for achieving the bright and citrusy tang that balances the flavour of the dish. Its acidity cuts through the richness of other ingredients, refreshing the palate with every bite.
Palm sugar: Balancing out the acidity and saltiness, palm sugar lends a subtle sweetness to the dressing. Its unique flavour profile adds depth and complexity, enhancing the overall harmony of the dish. If palm sugar is unavailable, light brown sugar or cane sugar can be used as alternatives.
Garlic: Adding a robust, aromatic flavour, garlic lends a savory depth to the dressing. It serves as a foundation for the other ingredients, tying everything together with its rich, earthy notes.
Cilantro stems or Cilantro roots: While optional cilantro stems or cilantro roots contribute a burst of fresh, herbaceous flavour to the dressing. They infuse the sauce with a vibrant green aroma, elevating its overall complexity.
Bird’s eye chili: For those who enjoy a bit of heat, finely chopped bird’s eye chili adds a spicy kick to the dressing. Adjust the amount according to your preference, adding more for extra heat or omitting heat for a milder profile.
Storage Tips:
Yum Woon Sen is best enjoyed fresh and isn’t ideal for storage. Refrigeration for more than few hours can sauce the noodles to harden and the salad to lose its freshness. Reheating is discouraged due to the delicate nature of the noodles and the risk of drying out the salad.
Freezing isn’t recommended either, as it can make the glass noodles mushy and affect the texture and taste of other ingredients like vegetables and shrimp. To savor its flavours and textures fully, its best to consume Yum Woon Sen soon after preparation.
Can you make this dish ahead?
Prepare the components of the salad in advance, but avoid tossing until serving. Dressing can be made a day prior and refrigerated for enhanced flavour. Allow it to meld for a few hours or even days. Cut veggies ahead but reserve cooking noodles and protien for serving day. This strategy ensures freshness and convenience without compromising taste or texture, so assemble the salad just before serving to maintain its crispiness and vibrancy, while enjoying the harmonious blend of flavours from a well-marinated dressing.
Ingredients
For the Salad:
80 gm Dried Glass Noodles (Bean thread/ Cellophane Noodles)
250 gm Chicken mince
100 gm Fresh Shrimp, (cleaned, shell and tails removed)
1 tbsp Dried Shrimp, roughly chopped
1 no. Red Onion, thinly sliced
1/2 cup Spring Onion, cut into 2cm batons
1/2 cup Coriander leaves
1 no. Tomato, Sliced
1/4 cup Chinese celery, thinly sliced
1/2 cup Roasted Peanut, peeled
For the Dressing:
1/2 cup Cilantro stems & roots, roughly chopped
1-3 nos. Birds eye chili, sliced
3 cloves of Garlic,sliced
2 tbsp Fish sauce
3 tbsp Fresh Lemon juice
1 tbsp Palm sugar
Preparation
For the Dressing:
- Step 1: In the mortar and pestle add sliced chilies and pound to a paste. Then add sliced garlics and pound to a paste.
- Step 2: Next add roughly chopped Cilantro stems plus roots and pound to a paste. Then add plum sugar and pound until dissolve.
- Step 3: Transfer the pounded mixture into a bowl. Add fresh lemon juice and fish sauce, mix well. Keep aside.
For the Salad:
- Step 4: Soak the noodles in room temperature water for 5 minutes or until soft and pliable. Once the noddles are soft, drain the noodles and cut them with scissors into 2-3 sections to shorten them.
- Step 5: Place the dried shrimp in a bowl and cover with boiling water and let them sit for a few minutes. When they are rehydrated roughly chop them and add to the mixing bowl.
- Step 6: In a large mixing bowl combine the spring onion. Celery, onion and tomato slices.
- Step 7: Bring a pot of water to a boil. Boil the glass noodles for 2 minutes then remove them from the water and place into a strainer to drain excess water, set aside.
- Step 8: Pour out the cooking water, leaving just enough water to cover the bottom and return the pot back to the stove. Then add the shrimp to the boiling water and cook, just until the shrimps are opaque and cooked through. Remove them from the water and add to the mixing bowl.
- Step 9: Then add some salt in the chicken mince and add the chicken mince to the water and stir until fully cooked. Remove the chicken from the water and transfer to the mixing bowl.
- Step 10: Then add dried shrimp and pour the prepared dressing over the salad and quickly toss to combine.
- Step 11: Toss the cilantro leaves into the salad and sprinkle with roasted peanuts and mix properly.
- Step 12: Serve the salad immediately. Enjoy!!
Pro tips:
Opt for glass noodles made from 100% mung bean starch.
Dried shrimp adds a savory umami kick to the salad. If you can find it incorporate it for a burst of seafood flavour.
After preparing the dressing, give it a taste and adjust the ingredients according to your preference.
Toast the peanuts in a dry pan until they turn golden brown and emit a fragrant aroma. This simple step intensifies their nutty flavour, adding depth to your salad.
Fresh lime juice is essential for imparting a vibrant citrus flavour to the salad. Avoid bottled lime juice, as it lacks the freshness and brightness of the real thing.
Boil glass noodles for a minute or less to maintain their delicate texture. Overcooking will result in mushy noodles.
Before serving taste the salad and adjust according to your liking. Focus on achieving the perfect balance of sourness and spiciness, tweaking the lime juice and chilies as needed.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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