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Fresh Yum Woon Sen Thai Glass Noodle Salad

Fresh Yum Woon Sen Thai Glass Noodle Salad - featured image
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A light, refreshing Thai glass noodle salad bursting with fresh herbs, lime, and a perfect kick of heat. This easy homemade salad is perfect for summer meals, offering a balance of tangy, sweet, and spicy flavors with a satisfying chewy and crunchy texture.

Ingredients

Scale
  • 4 ounces (115 grams) glass noodles (mung bean vermicelli)
  • 6 ounces (170 grams) cooked shrimp or chicken (optional), peeled and deveined or shredded
  • 2 small shallots, thinly sliced
  • 2 cloves garlic, minced
  • A handful each of cilantro, mint, and Thai basil leaves, roughly chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 medium cucumber, thinly sliced or julienned
  • 1 medium carrot, shredded or julienned
  • 3 tablespoons fish sauce (or soy sauce/tamari for vegetarian)
  • Juice of 2 limes
  • 1 tablespoon brown sugar or palm sugar
  • 1–2 Thai bird’s eye chilies or red chili flakes, finely chopped
  • 1/4 cup roasted peanuts, roughly chopped

Instructions

  1. Bring a medium pot of water to a boil. Remove from heat and add the glass noodles. Let soak for 5-7 minutes, stirring occasionally, until tender but still chewy.
  2. Drain and rinse noodles under cold water to stop cooking. Set aside in a large bowl and gently toss to separate.
  3. In a small bowl or jar, combine fish sauce, lime juice, brown sugar, minced garlic, and chopped chilies. Stir or shake well until sugar dissolves. Adjust seasoning to taste.
  4. Thinly slice shallots, halve cherry tomatoes, julienne carrots and cucumber, and roughly chop herbs. If using shrimp or chicken, ensure it is cooked and cut into bite-sized pieces.
  5. Add shallots, cherry tomatoes, cucumber, carrot, herbs, and protein to the bowl with noodles. Pour dressing over and toss gently but thoroughly until everything is coated.
  6. Just before serving, sprinkle chopped roasted peanuts on top for crunch and flavor contrast.
  7. Optional: Let the salad rest for 10 minutes before serving to let flavors meld, but do not wait too long to avoid soggy noodles.

Notes

Soak glass noodles off the heat to avoid overcooking and mushiness. Toss salad gently to keep noodles intact. Adjust lime, sugar, and chili to taste. For vegetarian version, substitute fish sauce with soy sauce or tamari. Serve chilled or at room temperature. Store salad and dressing separately if making ahead.

Nutrition

Keywords: Thai salad, glass noodle salad, Yum Woon Sen, summer salad, easy salad recipe, fresh herbs, spicy salad, gluten-free salad, light meal

Find it online: https://atomicbite.com/fresh-yum-woon-sen-thai-glass-noodle-salad-recipe-easy-homemade-salad-for-summer/