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glass noodle salad on a white plate
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4 from 12 votes

Thai Glass Noodle Salad (Yum Woon Sen)

Thai Glass Noodle Salad (Yum Woon Sen) is a simple, fresh noodle dish that can be made in just a few minutes and adapted in any way you’d like. Use quick-cooking glass noodles as the base and add your favorite protein and vegetables. Great served warm or chilled.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad
Cuisine: Thai
Keyword: easy Thai recipe, shrimp recipe, shrimp salad, thai salad
Servings: 4
Calories: 287kcal
Author: Jess Smith via Inquiring Chef
Cost: $10.00


  • Mixing Bowls
  • Knife
  • Cutting Board
  • Saucepan


For the Dressing:

  • 1-2 Thai Bird’s Eye Chilis, to taste
  • 1 clove Garlic
  • 2 ½ tablespoon grated Palm Sugar (sub light brown sugar)
  • 4 tablespoon Fresh Lime Juice
  • 1 ½ tablespoon Fish Sauce

For the Salad:

  • 6 oz uncooked Bean Thread Vermicelli / Mung Bean Noodles (see note)
  • 12 medium-sized Shrimp, peeled and deveined
  • ¼ cup thinly sliced Shallots
  • 1 Tomato, thinly sliced
  • cup Roasted Peanuts
  • ¼ cup Cilantro Leaves, roughly chopped


  • Prepare noodles: Prepare noodles according to package directions, making sure not to overcook. Drain and rinse under cool water. Use kitchen scissors to cut the noodles apart into roughly 6-inch lengths or transfer to a cutting board and slice (this just makes the salad easier to eat).
  • Make dressing: If you have a mortar and pestle, grind the chilies and garlic into a paste. Add palm sugar and grind until sugar is dissolved. Add lime juice and fish sauce and swirl the pesto around to mix. If you don't have a mortar and pestle you can finely chop the chilis and garlic (be very careful with these super hot chilis - it’s best to use gloves when working with them) and then whisk everything together. Set aside.
  • Bring a pot of water to a boil over medium-high heat. Add shrimp to boiling water and cook, stirring frequently, just until shrimp are opaque and cooked through, 3 to 5 minutes.
  • Use a slotted spoon to transfer warm shrimp to a mixing bowl and immediately toss with shallots until shallots are softened.
  • Add dressing, tomatoes, and noodles and toss everything together to combine. At this point the salad can be refrigerated for up to 24 hours.
  • Just before serving, fold peanuts and cilantro leaves into salad. Serve salad at room temperature or chilled.


Glass Noodles - These very thin clear noodles are also sometimes labeled as cellophane noodles or mung bean noodles. They are not the same as rice or Pad Thai noodles. Check the package for instructions on how to best prepare the brand you purchased before making the salad.
Bird’s Eye Chilis - These tiny red Thai chilis are extremely spicy. Using one will produce a very spicy salad, so feel free to just use half for less heat or increase to 2 if you like a lot of spice. If you don’t have Bird’s Eye Chilis, you can use jalapeños or some red pepper flakes, adjusting for the amount of spice you prefer.


Calories: 287kcal | Carbohydrates: 51g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 746mg | Potassium: 283mg | Fiber: 2g | Sugar: 8g | Vitamin A: 341IU | Vitamin C: 13mg | Calcium: 65mg | Iron: 2mg