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Thai Glass Noodle Salad (Yum Woon Sen) - Easy recipe of healthy Thai glass noodle with shrimp in a delicious lime and sweet chili salad dressing.
Yum Woon Sen
Summer in the US can be scorching hot, which can potentially strip your healthy appetite even though you’re hungry.
In times like this, I like to make refreshing and light salads when I am not in the mood to have something heavy.
Thai salads always fit the bill as the signature flavors of tart, spicy, sweet, and salty always set my mouth watering, for example: green papaya salad or som tam, and yum woon sen, cellophane noodles salad.
Cellophane noodles, also known as glass noodles, mung bean noodles, tang hoon (in Malaysia & Singapore) are a type of Asian noodles made with mung beans.
Unlike rice noodles, cellophane noodles have a smooth surface and mouth feel, springy in texture, and almost transparent (hence the name “glass” noodles) when cooked.
Many of my favorite Thai dishes are made with this type of noodles, and one of them is yum woon sen.
While you can easily get an order of yum woon sen at any Thai restaurants, I find homemade version so much more appetizing.
How To Make Thai Glass Noodle Salad
First of all, I can have as many shrimp as I want in the noodle salad; secondly, I love chilling the salad before serving.
On warm summer days when the temperature is baking hot, try this yum woon sen recipe.
I am sure you will love the refreshing good taste of this classic Thai salad.
You can even make a big batch and serve as a side for your next BBQ party.
Frequently Asked Questions
This recipe is only 357 calories per serving.
What To Serve With Yum Woon Sen
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Thai Glass Noodle Salad
Ingredients
- 4 oz (125g) pre-soaked mung bean noodles, glass noodles, cellophane noodles
- 8-12 medium-sized shrimp, shelled and deveined
- 3 shallots, thinly sliced
- 1/2 tomato, diced
- 1 tablespoon coarsely chopped cilantro leaves
- 1 tablespoon coarsely chopped mint leaves
- 2 tablespoons roasted cashew nuts, or roasted peanuts, pounded
Dressing Ingredients:
- 1 garlic, fineley minced
- 1 1/2 tablespoons fish sauce
- 1 tablespoon sugar or to taste
- 2 tablespoons warm water
- 1 tablespoon lime juice, or to taste
- 1 tablespoon Thai sweet chili sauce
Instructions
- Dry mung bean noodles are very light. Soak the dry mung bean noodles in warm water for about 10 minutes, or until soft. Discard the water, drain thoroughly, and set aside (use 4 oz (125 g) for this recipe).
- Boil some water and add the noodles, cooking according to the package instructions (usually a couple of minutes or until just cooked through but not mushy). Remove the noodles and drain. In the same water, boil the shrimp until completely cooked, then remove and set aside.
- Mix all the ingredients for the dressing well, ensuring that the sugar is completely dissolved. Set aside.
- In a salad bowl, combine the mung bean noodles, shrimp, shallots, tomato, cilantro, and mint with the dressing. Toss to blend well. Add the roasted cashew nuts and stir to combine. Serve immediately at room temperature, or chill in the refrigerator for 30 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Would love to try this at home, but I’m not being able to see the actual recipe for this. Can you please help? Thanks!
The recipe is where the red “CLICK HERE FOR RECIPE” is.
What a great authentic recipe! I have been looking for one for ages. Thank you!
Hi, thanks for the recipe. Is it ok if nuts are omitted?
Yes, but you can use cashew nuts, too.