Thai Glass Noodle Salad (Yum Woon Sen)

If you’re looking for a refreshing and flavour‑packed dish, then this authentic Thai glass noodle salad recipe – known in Thailand as Yum Woon Sen – is the perfect choice. Light, colourful, and vibrant, this salad combines chewy mung bean glass noodles with shrimp, pork, fresh herbs, crunchy peanuts, and a zesty lime and fish sauce dressing. It’s not only delicious but also very quick and easy to make, which is why Yum Woon Sen is a favourite at homes, street food stalls, and Thai restaurants across the globe.

This easy Yum Woon Sen stands out because of its balance of flavours. Thai cuisine is known for the harmony of salty, sweet, sour, and spicy notes, and this dish captures it beautifully. The translucent noodles soak up the garlicky, tangy dressing, ensuring every bite bursts with flavour. Paired with vibrant vegetables, juicy shrimp, and the nutty crunch of roasted peanuts, it’s a salad that’s as enticing to the eyes as it is to the palate.

One of the best things about Yum Woon Sen is how versatile it is. Traditionally made with shrimp and ground pork, it can easily be adapted with chicken, tofu, or even made vegetarian with extra fresh vegetables. Some variations add dried shrimp or Chinese celery for a stronger umami punch. However you choose to prepare it, you’ll always end up with a light, healthy dish that feels indulgent thanks to its bold flavours.

Beautifully colourful, wonderfully fresh, and incredibly easy to prepare, Yum Woon Sen is a refreshing Thai salad that works anytime – whether as a light lunch, a side dish for a gathering, or the main star of the table. With its perfect mix of textures and flavours, this salad will quickly become one of your go‑to recipes when you’re craving something quick, healthy, and irresistibly delicious.

Q&As on Thai Glass Noodle Salad (Yum Woon Sen)

1. What are glass noodles, and can I substitute them?

Glass noodles, also called bean thread noodles or cellophane noodles, are thin, translucent noodles made from mung bean starch. They have a springy, slightly chewy texture and are excellent at soaking up flavours from sauces and dressings. For Yum Woon Sen, glass noodles are essential because they absorb the tangy lime-fish sauce dressing beautifully. If you can’t find them, the closest substitutes would be sweet potato glass noodles (used in Korean Japchae), though they’re thicker and chewier. Rice vermicelli can be used in a pinch, but the texture and absorbency won’t be quite the same.

2. How spicy is Yum Woon Sen, and can I adjust the heat level?

Traditionally, Yum Woon Sen is meant to have a bit of a kick, thanks to Thai bird’s eye chilis and sometimes a touch of Sriracha. However, you can absolutely adjust the spiciness to your liking. For a milder version, simply reduce the number of chili peppers or skip the Sriracha altogether. If you still want some heat without overwhelming spice, try deseeding the chilis before mincing them. On the other hand, spice enthusiasts can add extra chilis or even crushed chili flakes for an even bolder punch.

3. Can I make Yum Woon Sen ahead of time?

While you can prepare some components of Yum Woon Sen ahead of time, it’s best to assemble and dress the salad just before serving. Glass noodles don’t keep well in the fridge because they harden and lose their pleasant texture when cold. In addition, the noodles tend to absorb too much dressing if left overnight, making them dry and less flavourful later. A good compromise is to chop all the vegetables, make the dressing, and cook the proteins in advance, then store each separately. When you’re ready to serve, quickly soak and soften the noodles, combine everything, and toss with the dressing for the freshest result.

4. What proteins can I use besides shrimp and pork?

Shrimp and ground pork are the most traditional proteins in Yum Woon Sen, but this dish is incredibly flexible. You could replace the pork with ground chicken or turkey, both of which pair well with the bright, citrusy notes of the dressing. For a pescatarian twist, try squid, scallops, or even cooked mussels. Tofu and tempeh also make great vegetarian options, absorbing the dressing’s tangy and savoury flavours nicely. The key is to keep the protein light so it complements, rather than overpowers, the noodles and herbs.

5. What can I serve with Yum Woon Sen?

Yum Woon Sen is a versatile dish that can stand on its own as a light lunch or main course, but it also pairs wonderfully as part of a Thai meal spread. For a well-rounded menu, serve it alongside grilled Thai chicken skewers, crispy spring rolls, or sticky rice for a heartier option. It also works beautifully as a side dish to balance richer curries such as Thai green curry or massaman curry. With its refreshing citrus dressing and crunchy textures, Yum Woon Sen makes an excellent palate cleanser between heavier dishes.

6. What does “Yum Woon Sen” mean?

“Yum Woon Sen” is a Thai phrase that directly translates to the dish’s core components. “Yum” (ยำ) means “to mix” or “salad,” referring to the method of tossing all the ingredients together with a vibrant dressing. “Woon Sen” (วุ้นเส้น) refers to the specific type of noodles used in the salad – the thin, translucent glass noodles made from mung bean starch. So, essentially, “Yum Woon Sen” means “Glass Noodle Salad” or “Mixed Glass Noodles,” perfectly describing this refreshing and flavourful Thai dish.