Brighten your lunchtime with a succulent bowl of glass noodles, shrimp, pork, and fresh veggies.
Thai cuisine is known for smashing together some unique flavors—from sweet and salty to umami—and this recipe is no exception. When I first discovered Thai glass noodle salad, I was amazed by how well the raw and cooked ingredients blended together. From crunchy to tender and juicy, there’s a special texture in this dish for everyone!
Called yum woon sen in Thai, this salad harmonizes some of the most iconic Asian ingredients—bird’s-eye chilis, dried shrimp, and Chinese celery, to name a few. The secret’s in the fish sauce, though, which is used to make both the lip-puckering lime dressing and to cook the ground pork to tender perfection. With such a bright blend of tangy and savory flavors, Thai glass noodle salad can take your lunch or dinner to the next level.
To make this dish as authentically as possible, I suggest shopping for ingredients at a local Asian market, where they have top-quality imports from across the globe. You might be surprised what else you can find there to spruce up your culinary craft.
Dig into this vegan version
Want to scrap the animal products altogether? I have the perfect recommendation. Although it’s traditionally crafted with pork, shrimp, and fish sauce, there’s an alternative version you can make that’s vegan-friendly. First, omit the dried shrimp and replace the fish sauce with soy sauce or coconut aminos. These provide a similarly salty and umami taste but are plant-based. Next, exchange ground beef for mashed black beans or chickpeas. Last but not least, instead of shrimp, top off your salad with Crispy Baked Tofu for some tasty plant protein. Since this variation omits animal products, which take some extra prepping, it takes slightly less time to make. Enjoy the ease and simplicity of this vegan version, and share it with your plant-eating friends!
How do I store leftovers?
Thai glass noodle salad is best enjoyed fresh, because it doesn’t always keep well in the fridge. After 1-2 days, the noodles will either dry out or become too mushy, and the other ingredients will become soft or stale. For this reason, it’s best to make only the amount you know you’re going to eat. But if you must make extra, keep the noodles, protein, and veggies separate so that they can be stored separately when the time comes. When kept in separate refrigerated containers, the ingredients of this dish will last for 2-3 days. Enjoy leftovers cold or at room temperature.
Serving suggestions
The garnish of chopped roasted peanuts and fresh cilantro atop the salad really seals the deal on this meal. However, if you’d like an alternative to peanuts, top it off with Thai Curry Roasted Cashews instead. Then, turn your meal into a Thai buffet by serving it with Jasmine Rice and Thai Lettuce Wraps. Alternatively, pair your Thai glass noodle salad with Thai Fried Rice, Asian Cucumber Salad, or Bok Choy Soup.
Ingredients
- 1.4 ounces dry glass noodles
- 1 garlic clove
- 2 Thai bird’s-eye chilis finely chopped
- 4 teaspoons palm sugar
- 2 tablespoons + 1 teaspoon fish sauce
- 3 1/2 tablespoons fresh lime juice
- 1 medium tomato cut into wedges
- 1/4 cup julienned red onion
- 1 stalk Chinese celery thinly sliced
- 1 1/2 tablespoons dried shrimp optional
- 6 fresh shrimp peeled and deveined
- 4 ounces ground pork
- 1/4 cup roasted peanuts roughly chopped
- Fresh cilantro leaves chopped, for garnish
Instructions
- Place the dry glass noodles in a bowl with room-temperature water and let them soak for about 7 minutes until soft.
- In a mortar, pound the garlic and Thai chilis until slightly mashed. Then stir in the palm sugar, 2 tablespoons of fish sauce, and lime juice until the sugar dissolves.
- Combine the tomato wedges, julienned red onion, and sliced Chinese celery in a large mixing bowl. If using dried shrimp, soak them in hot water for 5 minutes; then drain and finely chop them before adding them to the vegetables.
- Bring a pot of water to a boil. Drain and cut the soaked noodles into 2-3 inch pieces; then boil them for about 2 minutes. Remove the noodles with tongs, and use the same boiling water to poach the fresh shrimp for 30-45 seconds until just cooked. Remove the shrimp with tongs. Next, add the ground pork with 1 tsp fish sauce into the poaching water, and stir until browned and fully cooked. Drain any excess water from the pork.
- Add the drained noodles, shrimp, and pork to the bowl with the vegetables. Pour the dressing over the mixture and toss to combine. Taste and adjust the seasoning, if needed. Sprinkle roasted peanuts and chopped cilantro on top. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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