Yum Woon Sen Glass Noodle

Yum Woon Sen is the kind of bright tangy salad I crave on warm days or when I need something refreshing but filling My first bite at a Bangkok street stall was a flavor explosion and now this is my go-to for light dinners or picnic sides

I first made this salad to use up leftovers after a seafood night and now it is the most requested salad for patio dinners at my house

Ingredients

• Glass noodles: choose the clear mung bean variety for their signature chewy bounce rinse before boiling to remove any residue
• Protein: mix of minced chicken prawns and a bit of squid this makes each bite exciting you can let any single type shine use the freshest seafood available
• Fish sauce: the backbone of Thai flavor opt for a high-quality brand with an amber hue and no added sugar
• Red onion: for a crisp bite slice it thinly and soak in cold water if you want to mellow the sharpness
• Cilantro or coriander: adds a pop of bright herbal freshness use both the leaves and roots if you have them for maximum flavor
• Dried shrimps: a little goes a long way with deep savory notes soak them first for a softer texture check for whole unbroken pieces
• Lime juice: fresh squeezed is essential for that tart lift
• Palm sugar: rounds out the flavors with gentle sweetness shave it from a block for easier mixing
• Thai Bird’s Eye Chillies: for a truly spicy salad use fresh and adjust to your heat level
• Garlic: pungent and aromatic crush it well so it melts into the sauce
• Appliances: food processor or pestle and mortar for the sauce a large mixing bowl and a frying pan with enough room for all your proteins

Step-by-Step Instructions

Soak and Prep Shrimps:

Pour hot water over dried shrimps and let them soak for 5 minutes or until they turn nicely soft stir occasionally to ensure even plumping

Make the Sauce:

Combine soaked shrimps fish sauce lime juice palm sugar garlic chillies and cilantro stems or roots in a food processor or pestle and mortar Pulse or pound until you have a rough punchy paste with small flecks of ingredients

Cook the Proteins:

Fill your frying pan with water and bring it to a lively boil add the minced chicken along with a splash of fish sauce Stir constantly and break up the meat so it cooks evenly and stays tender Once opaque and firm use a slotted spoon to move it to your mixing bowl

Poach Seafood:

In the same hot water add your prawns and squid Gently simmer until the prawns turn pink and squid is just cooked through then lift them out to join the chicken Avoid overcooking to keep them juicy

Soften Glass Noodles:

Drop the glass noodles into the pan and use a spatula to gently untangle them as they cook When the noodles go clear and soft after about two minutes drain well and add directly to the bowl with the proteins

Toss the Salad:

Pour the prepared sauce over everything in the mixing bowl Use tongs or clean hands to toss energetically so every ingredient is coated Add in sliced raw red onions and plenty of cilantro halfway through for crunch and freshness Keep tossing until everything shines Then plate and serve at once for the best texture

Pin it

Whenever I use really fresh Thai chillies the salad transports me straight back to the sticky heat of Bangkok where my family would eagerly dig in after a long afternoon temple run One time my son accidentally picked an extra spicy bite and now he always asks me to make his a touch milder

Storage tips

Yum Woon Sen tastes best fresh right after tossing but you can prep the proteins and sauce in advance Store the noodles separately and toss everything together just before serving If you have leftovers keep them chilled in an airtight container for up to one day but expect the noodles to soften more

Ingredient substitutions

If you do not have squid or prawns try surimi tofu or firm poached white fish Chicken can easily be replaced with turkey For a vegetarian version skip the dried shrimp use soy sauce or a vegetarian fish sauce

Serving suggestions

Yum Woon Sen is often served as a side to grilled meats or seafood or as a light meal with cold Thai iced tea I love laying it over crisp lettuce leaves or serving with extra lime wedges and crushed peanuts for crunch

Cultural context

Yum Woon Sen is a classic in Thai cuisine known for being a zesty communal dish It appears everywhere from bustling street markets to home kitchens and it perfectly captures the Thai love of balancing spicy sour salty and sweet This salad is famous across Southeast Asia each region with its own twist You can make it as spicy or mild as you like

Frequently Asked Questions

→ What are glass noodles made from?

Glass noodles are typically made from mung bean starch and water. They become translucent when cooked and have a pleasantly chewy texture.

→ Can I substitute the proteins?

Yes, you can use minced pork, chicken, tofu, or your favorite seafood to suit your preference or dietary needs.

→ How spicy is Yum Woon Sen?

The heat comes from Thai bird’s eye chilies in the dressing. Adjust the amount to match your spice tolerance.

→ Are any special kitchen tools needed?

A food processor or pestle and mortar helps make the dressing, and a frying pan is needed for cooking the proteins and noodles.

→ How long does the dish take to prepare?

Preparation and cooking together take about 20 minutes, making it quick and easy for weeknights.