Yum Woon Sen Thai Glass Noodle Salad

Why You’ll Love This Recipe

• Bright, zesty, and balanced: sour, salty, sweet, and spicy in one bowl.
• Quick to the table in 30 minutes, yet special-occasion worthy.
• Light but satisfying thanks to springy glass noodles, pork, and shrimp.
• Flexible: easily adjust heat, switch proteins, or make it vegetarian.

Grocery List

• Produce: Limes, garlic, Thai bird’s eye chilies, shallots, grape tomatoes, Chinese celery (or regular celery), scallions, cilantro, mint
• Dairy: None
• Pantry: Glass noodles (mung bean vermicelli), fish sauce, palm sugar or light brown sugar, roasted unsalted peanuts

Full Ingredients

Dressing

• 4 tbsp fresh lime juice (about 2 limes)
• 3 tbsp fish sauce
• 1.5 tbsp palm sugar or light brown sugar, finely chopped or packed
• 2 tbsp warm water (to help dissolve sugar)
• 2–4 Thai bird’s eye chilies, thinly sliced (to taste)
• 2 garlic cloves, finely grated or pounded

Proteins

• 200 g (7 oz) ground pork
• 200 g (7 oz) medium shrimp, peeled and deveined
• 1 tsp fish sauce (for poaching the pork; optional but recommended)

Noodles & Vegetables

• 150 g (5.3 oz) dry glass noodles (mung bean vermicelli)
• 2 small shallots, very thinly sliced
• 1 cup grape or cherry tomatoes, halved
• 2 ribs Chinese celery (or regular celery), sliced on a bias; plus a handful of tender leaves
• 2 scallions, thinly sliced
• 1/2 cup loosely packed cilantro leaves (include tender stems if you like)
• 1/2 cup loosely packed fresh mint leaves

Garnish

• 1/3 cup roasted unsalted peanuts, roughly chopped
• Lime wedges, for serving

Step-by-Step Instructions

Step 1: Make the bright lime–fish sauce dressing

In a medium bowl, whisk together the lime juice, fish sauce, palm or brown sugar, and warm water until the sugar dissolves. Stir in the garlic and sliced Thai chilies. Taste and adjust: you want a bold, tangy, salty, lightly sweet base. Set aside.

Step 2: Soak the glass noodles

Place the dry glass noodles in a bowl and cover with warm water. Soak for 10–12 minutes until pliable and translucent but still firm. Drain well. This step ensures even cooking and that the noodles stay springy, not mushy.

Step 3: Gently cook the pork

In a skillet or saucepan over medium heat, add the ground pork with 1/4 cup water and 1 tsp fish sauce. Cook, stirring and breaking it up, for 3–4 minutes until just cooked through with no pink. Do not brown. Transfer the pork to a large mixing bowl. Keep any flavorful juices left in the pan.

Step 4: Poach the shrimp in the same pan

Return the pan to medium heat. If dry, add a splash of water. Add the shrimp and poach 1–2 minutes, flipping once, until opaque and just cooked. Transfer to the bowl with the pork. This gentle poach keeps the shrimp tender and juicy.

Step 5: Flash-cook the noodles

Bring a pot of water to a rolling boil. Add the soaked noodles and cook 45–60 seconds until they turn fully translucent and bouncy. Drain immediately. Use kitchen scissors to snip the noodles once or twice to make them easier to toss. While still warm, toss the noodles with about 2 tablespoons of the dressing to help them absorb flavor.

Step 6: Toss the salad while everything is warm

Add the warm noodles to the pork and shrimp. Add the shallots, tomatoes, sliced celery and leaves, and scallions. Pour over the remaining dressing and toss gently until everything glistens. Fold in most of the cilantro and mint, reserving a little for garnish. Taste and fine-tune: more lime for brightness, a splash of fish sauce for salt, or a pinch of sugar if too tart.

Step 7: Plate and finish

Transfer to a serving platter or shallow bowl. Sprinkle with the chopped roasted peanuts and the reserved herbs. Serve right away, warm or at room temperature, with lime wedges on the side.

Pro Tips

• Use Chinese celery if you can find it—its tender stems and leaves add classic flavor. Regular celery with plenty of leaves is a good substitute.
• Toss the noodles while warm so they soak up the dressing; this prevents a watery salad later.
• For the best texture, do not overcook noodles. They should be translucent and springy after a quick 45–60 second boil.
• Balance like a pro: if it tastes too salty, add more lime and a splash of water; if too tart, add a pinch more sugar; if flat, add a little fish sauce.
• Chili heat varies. Start with less, then add more to taste after tossing.

Variations

• All-seafood: Swap pork for extra shrimp or add tender squid rings poached 30–45 seconds.
• Vegetarian/Vegan: Use firm tofu cubes (pan-seared) and a vegan fish sauce or a mix of light soy sauce and lime; add roasted cashews instead of peanuts.
• Chicken version: Replace pork with 200 g (7 oz) ground chicken and proceed as directed.

Storage & Make-Ahead

This salad is best enjoyed freshly tossed. You can prep components up to 1 day ahead: make the dressing and chill; slice shallots and soak in cold water (drain before using); wash and dry herbs; and peel shrimp. Cook noodles and proteins just before serving for ideal texture. Leftovers keep 1 day in the refrigerator; refresh with a squeeze of lime to brighten. To revive noodles, briefly rinse with hot water and drain well, then retoss with a little extra dressing.

Nutrition (per serving)

Approximate values: 360 calories; 38 g carbohydrates; 24 g protein; 12 g fat; 3 g fiber; 7 g sugars; 1250 mg sodium. Values will vary based on exact ingredients and seasoning adjustments.