Thai glass noodles salad with chicken (Yum Woon Sen) is a delicious recipe made with thin glass noodles, fresh vegetables, herbs, lime juice, fish sauce, ground pork, and poached chicken. Not only is this recipe easy to make, but it is also light and healthy, making it one of the best Thai summer salads.
You may or may not be familiar with glass noodles. If not, you are in for a special treat because these rice noodles are one of the easiest ingredients to use in your cooking.
What are Glass Noodles?
Glass noodles are thin clear noodles made from the starchy parts of ingredients (tapioca, potatoes, mung bean) and mixed with water to form the translucent look of the noodles. Glass noodles usually come in a dried packet. The noodles are dried and hard and need soaking in warm water to loosen up the small strands before cooking.
Are Glass Noodles Healthy?
Good news for my gluten-sensitive readers. Glass noodles are gluten-free! The noodles are also sugar- and fat-free, making them one of the healthier ones for many recipes.
What does Yum Woon Sen mean?
This Thai noodle salad is called Yum Woon Sen in Thai. The Thai word for “glass noodle” is “Woon Sen,” while “Yum” means “mixed” (the ingredients), like in a salad. The thin noodles make this recipe a light but refreshing salad.
Where can I find Thai glass noodles?
These thin rice noodles have many names: bean thread noodles, cellophane noodles, and clear noodles. You can find them easily in Asian Markets and many American grocery stores in the Asian/International section. You can read more about the different types of Thai rice noodles here.
How to make Thai glass noodle salad (Yum Woon Sen)
Yum Woon Sen is so easy to make--you can whip it up in 30 minutes or less. Trust me. You will want to have this recipe on your summer recipe rotations!
Yum Woon Sen Thai glass noodles salad is best served fresh. This recipe generously serves 4-6 people. It’s a great dish to have for dinner or potluck, and you can easily double up the batch. It saves well as a leftover for the next meal, but I wouldn’t recommend longer than that as all the raw fresh vegetables will get soggy and brown.
Some recipes call for ground peanuts as a garnish, but I usually don’t use them, so I don’t call for it in my recipe. Feel free to do so if you love peanuts.
I hope you enjoy this recipe!
Soak the glass noodles in warm water for 15-20 minutes until soft. After the noodles are soft, drain the water and pour the chicken stock over the soft noodles for 2-4 minutes. Drain the soft noodles with a strainer (you can save the stock for cooking if preferred). Rinse the glass noodles with cold water, then add the noodles to a large bowl for mixing later.
Poach or boil the chicken in water over medium heat in a pot for 20-30 minutes until the chicken is tender. Add a dash of salt for extra flavor. Once done, slice the tender chicken into 1-2 inch pieces and set aside to cool. Save the stock water for blanching the glass noodles.
In a skillet, cook the ground pork in oil over a medium-high seat until the meat is golden brown, 10-12 minutes. If it gets too dry, add 2-3 tablespoon water to the skillet and stir. Turn the heat off and set it aside to cool.
Soak the dried shrimp in warm water for 5 minutes, drain and pat dry with a paper towel. Set aside. Chop all the vegetables and add all the ingredients to the bowl with glass noodles. Add lime juice, fish sauce, and chili flakes and mix well. Add more lime juice or fish sauce as desired. That’s it! Enjoy!
More Thai recipes you'll love
- Glass noodles stir fry
- A guide to different types of Thai noodles
- Pad Mee, rice vermicelli stir fry noodles
- Pad Mee Korat
- Pad Kee Mao
- Rad Na
Love a recipe you've tried? Please leave a 5-star ?rating in the recipe card below and a review in the comments section further down the page. Or follow me on Facebook, Pinterest, or Instagram!