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Recipe for Thai Glass Noodle Salad (Yum Woon Sen)

This light and flavourful salad combines springy mung bean vermicelli with juicy shrimp, savoury ground pork, fresh herbs, and a zesty lime dressing. Balanced with heat from Thai chilis and the crunch of roasted peanuts, it’s a refreshing dish that’s quick, vibrant, and perfect for any occasion.
Please refer to the video instructions at the end of the recipe if you’d like to see how to make Thai Glass Noodle Salad (Yum Woon Sen) in action.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Cuisine Thai
Servings 4

Equipment

  • 1 small pot

Ingredients
  

Salad:

  • 150 grams mung bean vermicelli
  • 150 grams shrimp (peeled)
  • 150 grams ground pork
  • 175 grams cherry tomatoes
  • 1 red onion
  • 2 green onions
  • 1 small bunch cilantro
  • 1 tablespoon fried onion
  • 1 tablespoon roasted peanuts (chopped)

Dressing:

  • 3 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 1½ tablespoons sugar
  • 1 tablespoon freshly minced garlic
  • 1 tablespoon freshly minced Thai chilis
  • 2 teaspoons Sriracha hot sauce
  • 1 tablespoon neutral oil

Instructions
 

  • Prepare the Ingredients:
    In a bowl, whisk together the fish sauce, lime juice, sugar, garlic, Thai chilis, Sriracha, and oil. Set aside.
    Soak the mung bean vermicelli in warm water for 10–15 minutes, or until soft. Remove the vermicelli from the soaking water and cut the strands into shorter lengths. In a heated pot of water (no need to bring to a full boil), add the vermicelli and leave it for about 10–15 seconds - just long enough for the noodles to soften further - then remove and drain.
    Thinly slice the red onion. Roughly chop the green onions and cilantro. Cut the cherry tomatoes in half.
    Bring a small pot of water to a boil. Add the shrimp and cook just until they turn pink and opaque, then remove and set aside. In the same pot, add the ground pork, breaking it up as it cooks. Once fully cooked, drain and set aside.
  • Assemble:
    In a large mixing bowl, combine the softened vermicelli, cooked shrimp, ground pork, red onion, cherry tomatoes, cilantro, green onions, and roasted peanuts. Pour the dressing over top and toss everything together until well mixed. Taste and adjust seasoning if needed.
  • Serve:
    Transfer the salad to a serving plate. Garnish with extra herbs, fried onion, and more roasted peanuts. Serve immediately and enjoy!

Video