Thai Glass Noodle Salad

Yum Woon Sen


Made with bean thread noodles, ground pork, shrimp, peanuts, and fresh herbs tossed in a spicy and sour Thai dressing, this gluten-free salad takes only 30 minutes to put together.

Soak glass noodles in water for 5-6 minutes and drain.

1. Soak Noodles:


Pound garlic and chili with a mortar and pestle. Add fish sauce, lime juice, palm sugar, and mix well. Set aside.

2. Make Salad Dressing:

Boil a pot of water and cook the noodles for 2 minutes. Take the noodles out of boiling water leaving the hot water in the pot.

3. Boil Noodles:

Drain and cut the noodles to a manageable length with kitchen scissors.

4. Drain and Cut Noodles:

In the hot water over medium heat, add the shrimp and poach until fully cooked. Take the shrimp out of the pot.

5. Poach Shrimp:

Add the ground pork in the hot water and fully cook. Strain the water from the pork using a skimmer.

6. Cook Ground Pork:

Combine noodles, shrimp, pork, shallot, green onion, tomatoes, and cilantro in a large mixing bowl. Drizzle the salad dressing over everything and toss well.

7. Toss Salad:

Garnish with roasted peanuts on top. Serve warm or chilled.

8. Garnish & Serve:

Thai Glass Noodle Salad

Scribbled Underline



4 people

25 minutes






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