Yum Woon Sen is the Thai glass noodle salad that makes you forget every heavy dish you’ve ever eaten. I had my first bowl on a sweltering afternoon in Chiang Mai, and I have been chasing that flavor ever since. Bright, bold, and surprisingly light, it is the kind of dish that feels like a reward.
I still remember coming home from that trip and immediately pulling out my mortar and pestle. My kids took one look at “cold noodles with fish sauce” and were ready to veto the whole thing. By the end of dinner, the bowl was completely empty and my teenager asked if we could have it again that weekend. That is all I needed to know. Yum Woon Sen delivers everything Thai food does best: that electric balance of sweet, salty, sour, and spicy all in one bite. It comes together in about 25 minutes with ingredients you can find at most Asian grocery stores. The glass noodles soak up every drop of the dressing, the wild prawns are sweet and plump, and the cashews give it that satisfying crunch.
Table of Contents
Ingredients for Yum Woon Sen
I have made this Thai glass noodle salad more times than I can count, and the two things that make the biggest difference are the quality of your prawns and the freshness of your lime juice. Bottled lime just does not cut it here. Here is everything you will need:
For the Salad:
- 7 oz (200g) mung bean thread glass noodles (I always look for a brand labeled “cellophane noodles” or “bean thread”; they turn beautifully translucent and absorb the dressing without getting mushy)
- 2.2 lbs (1 kg) cooked wild prawns, shelled with tails on (my preference is king prawns for their meaty texture and natural sweetness; pre-cooked saves you serious time)
- 5.3 oz (150g) pork mince
- 1 tsp fish sauce, for cooking the pork
- 1/2 medium carrot, julienned
- 1 to 2 red bird’s eye chilies, sliced (I recommend starting with one if you run sensitive to heat; two gives you that authentic fiery kick)
- 2 stalks Chinese celery, thinly sliced (or 2 inner stalks of regular celery with leaves)
- 2 Asian red shallots, sliced
- 1/2 bunch fresh cilantro leaves
- 3.5 oz (100g) roasted cashews (in my experience, dry-roasted and lightly salted cashews work best here)
For the Dressing:
- 1 clove garlic, chopped
- 1 red chili, sliced
- 1/2 bunch cilantro stems, finely sliced
- 3 tbsp brown sugar
- 3 tbsp fish sauce
- 4 tbsp fresh lime juice (always freshly squeezed; bottled lime kills the dressing)
Step-by-Step Instructions
In my experience, making the dressing first and letting it sit while you prep everything else allows the flavors to meld in a way that really makes a difference. Follow these steps for the best Yum Woon Sen results every single time.
Step 1: Soak the glass noodles in room temperature water for 5 minutes until they soften slightly but still have some resistance. Do not skip this step; it helps them cook evenly and keeps them from becoming too soft.
Step 2: Make the dressing. Using a mortar and pestle, pound the garlic, sliced chili, and cilantro stems into a rough paste. You will smell the fragrance immediately. Stir in the brown sugar, fish sauce, and lime juice until the sugar dissolves fully. Taste it and adjust: more lime for extra tang, more sugar for balance, or more fish sauce for depth. Set aside.
Step 3: Bring a pot of water to a boil. Cook the soaked noodles for exactly 2 minutes. They should be cooked through but still slightly firm. Transfer them immediately to a large bowl of cool water to stop the cooking. This step is what stands between you and a mushy noodle situation.
Step 4: Pour out most of the noodle cooking water, leaving just a splash at the bottom of the pot. Bring it back to a boil, add the pork mince and 1 tsp fish sauce, and stir until the pork is fully cooked through with no pink remaining. Spread it on a plate and let it cool completely before adding to the salad. Adding warm pork wilts the fresh herbs and that is a texture you do not want.
Step 5: Drain the noodles very thoroughly in a colander, shaking out as much water as possible. Excess water will dilute your dressing, and that dressing is the whole reason we are here.
Step 6: In a large serving dish, combine the drained noodles, julienned carrot, sliced shallots, celery, and cooled pork. Pour the dressing over the top and toss until everything is evenly coated.
Step 7: Add the cooked prawns, fresh cilantro leaves, sliced chili, and roasted cashews. Toss once more until every prawn is glossy with dressing. Serve immediately at room temperature.
What to Serve with Yum Woon Sen
This salad is bright and bold on its own, but the right sides turn it into a full Thai-inspired spread. Here are my favorite pairings that work beautifully alongside the tangy, herby flavors of this dish.
Steamed jasmine rice: The mild, slightly sticky rice gives you a neutral base that soaks up any extra dressing from the bowl. It also makes this a more filling meal when you are serving a hungry crowd. If you love rice-based meals, my Asian Chicken Fried Rice is a great make-ahead option to serve on the side.
Grilled shrimp bowl: If you want to double down on the prawn theme and keep things high protein, my Grilled Shrimp Bowl pairs wonderfully as a second protein dish when feeding a crowd.
Thai peanut chicken: For a fuller Thai spread on the table, my High Protein Thai Peanut Chicken Bowl adds a rich, nutty contrast that plays off the bright lime dressing perfectly.
Asian sesame chicken salad: If you are building a salad-forward spread or meal prepping for the week, my Asian Sesame Chicken Salad makes an excellent companion dish with its toasted sesame and ginger notes.
Shrimp stir fry noodles: Love the noodle element in this dish? My High Protein Shrimp Stir Fry Noodles is a warm, saucy complement that rounds out any Asian-inspired dinner spread beautifully.
Thai red curry noodle soup: On a cooler evening, serving Yum Woon Sen alongside a bowl of my Thai Red Curry Noodle Soup creates a deeply satisfying Thai dinner that covers every texture and temperature contrast.
Extra lime wedges and fresh chili: Always put these on the table. Guests can customize their own heat and tang levels, and it makes the whole spread feel festive and authentic.
Storage and Serving Tips
Yum Woon Sen is best enjoyed fresh, right after assembling. The glass noodles will continue to absorb the dressing as the salad sits, becoming noticeably softer within a few hours.
If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Before serving again, I recommend adding a fresh squeeze of lime juice to revive the brightness. The flavor is still great the next day; just expect softer noodles.
Pro tip: If you are preparing this for a party, keep the dressing, noodles, and toppings separate until about 10 minutes before serving. Toss everything together at the last minute for the freshest texture and the most vibrant presentation. This is one salad that truly rewards the just-before-serving toss.
Conclusion
Yum Woon Sen is one of those dishes that looks impressive, tastes extraordinary, and is honestly easier to make than most people expect. With wild prawns, seasoned pork, crunchy cashews, and that bold fish sauce and lime dressing, it brings real Thai street food flavor right into your kitchen. Give it a try this week. Your guests and your own taste buds will thank you.
Yum Woon Sen (Thai Glass Noodle Salad)
Equipment
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Mortar and pestle
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Large pot
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Large bowl for cooling noodles
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Large serving dish
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Colander
Ingredients
- 7 oz mung bean thread glass noodles also called cellophane or bean thread noodles
- 2.2 lb cooked wild prawns shelled with tails on; king prawns preferred
- 5.3 oz pork mince
- 1 tsp fish sauce for cooking the pork
- 0.5 medium carrot julienned
- 1 red bird’s eye chili sliced; use 2 for more heat
- 2 stalks Chinese celery or 2 inner stalks of regular celery with leaves, thinly sliced
- 2 Asian red shallots sliced
- 0.5 bunch fresh cilantro leaves only
- 3.5 oz roasted cashews dry-roasted preferred
- 1 clove garlic chopped
- 1 red chili sliced, for the dressing
- 0.5 bunch cilantro stems finely sliced, for the dressing
- 3 tbsp brown sugar
- 3 tbsp fish sauce for the dressing
- 4 tbsp fresh lime juice always use freshly squeezed
Instructions
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Soak the glass noodles in room temperature water for 5 minutes until slightly softened but still firm.
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Make the dressing: Using a mortar and pestle, pound the garlic, sliced chili, and cilantro stems into a rough paste. Add the brown sugar, fish sauce, and lime juice and stir well until the sugar dissolves. Taste and adjust seasoning. Set aside.
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Bring a pot of water to a boil. Cook the soaked noodles for 2 minutes until cooked through but still slightly firm. Transfer immediately to a large bowl of cool water to stop cooking. Set aside.
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Pour out most of the noodle cooking water, leaving just enough to cover the bottom of the pot. Bring to a boil, add the pork mince and 1 tsp fish sauce, and stir until fully cooked through with no pink remaining. Spread on a plate and cool completely before adding to the salad.
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Drain the noodles very thoroughly in a colander, shaking out as much excess water as possible.
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In a large serving dish, combine the drained noodles, julienned carrot, sliced shallots, celery, and cooled pork. Pour the dressing over the top and toss until evenly coated.
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Add the cooked prawns, fresh cilantro leaves, sliced chili, and roasted cashews. Toss once more until all prawns are evenly coated in the dressing.
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Serve immediately at room temperature.
