What do glass noodles taste like?

Glass noodles without seasoning are just plain noodles with no flavor or taste. Once cooked and seasoned, the glass noodles absorb the sauces or seasoning, making the noodles very easy to work with.

What is the difference between glass noodles and rice noodles?

Glass noodles are made from the starch of potatoes and mung beans, making them extra light and glossy. Thus the name "glass" noodles part. Rice noodles are made from rice flowers and are more starchy than clear glass noodles.

How many calories are in a Thai glass noodle salad?

There are about 155 calories/per serving in this glass noodles salad recipe. Please check my nutrition guide below for the exact macro and micronutrients. If omitting sugar, peanuts, and extra meat, this salad has a lower calorie count per serving.

How many calories are in a Thai glass noodle salad?

There are about 155 calories/per serving in this glass noodles salad recipe. Please check my nutrition guide below for the exact macro and micronutrients. If omitting sugar, peanuts, and extra meat, this salad has a lower calorie count per serving.

What do you put in glass noodle salad?

Traditionally, glass noodles salad, or Yum Woon Sen, is made with glass noodles, ground pork, dried and precooked shrimp, and a few herbs like cilantro, shallots, green onion, and peanuts. Mint is a great addition to this salad as it adds a refreshing flavor to the already tangy and salty taste.

What are Thai glass noodles made of?

Glass noodles are made of mung bean flour or from the root starch of various types of potatoes, making the noodles gluten-free. Glass noodles are lower in calories, making this Thai salad a lighter meal for dinner that won’t feel heavy in your belly.

Can you make this glass noodle salad vegetarian?

Absolutely. You can use firm tofu tempeh or hard-boiled eggs-if eating eggs- for this but cut the pieces on the larger side to help prevent it from breaking apart when stirring with the rest of the ingredients. Using a strainer to dry the tofu pieces in hot water, poach it lightly as the shrimp is cooked above. That’s it. Very adaptable!

Thai Glass Noodle Salad with Shrimp (ยำวุ้นเส้น)

Name: Thai Glass Noodle Salad with Shrimp (Yum Woon Sen)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: Thai
Ingredients: 6 ounces raw shrimp, peeled and deveined, tail on or off.; ½ cup Roma tomato, thinly sliced; 2 oz dry glass noodles, soaked until soft; 1/3 cup green onion, sliced into 1/4 inch pieces; ½ cup shallot, thinly sliced; 1/3 cup mint leaves, chopped into large pieces; 1/3 cup cilantro, cut into 1/2-inch pieces; 1/3 cup celery stems, sliced thin; 1/2 cup celery leaf, sliced into 1 inch pieces; 3.5 tablespoon fresh lime juice; 2.5 tablespoon fish sauce; Chili flakes; Fresh chilis, chopped small; Peanuts, lightly crushed; Sugar; Ground white pepper

Description

This easy Thai glass noodle salad with shrimp is a popular Thai salad using glass noodles, fresh herbs, shrimp, and a simple salad dressing made with fish sauce and lime juice. This easy version of Yum Woon Sen is perfect for those wanting to eat healthier Thai food. Quick and easy to put together and ready to serve in 20 minutes!

Ingredients

Scale

6 ounces raw shrimp, peeled and deveined, tail on or off.
½ cup Roma tomato, thinly sliced
2 oz dry glass noodles, soaked until soft
1/3 cup green onion, sliced into 1/4 inch pieces
½ cup shallot, thinly sliced
1/3 cup mint leaves, chopped into large pieces
1/3 cup cilantro, cut into 1/2-inch pieces
1/3 cup celery stems, sliced thin
1/2 cup celery leaf, sliced into 1 inch pieces
3.5 tablespoon fresh lime juice
2.5 tablespoon fish sauce

Optional as garnish and as needed

Chili flakes
Fresh chilis, chopped small
Peanuts, lightly crushed
Sugar
Ground white pepper

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Instructions

Bring 3-4 cups of water to a boil in a large pot to cook the shrimp. Add the raw shrimp and cook for 2 minutes or until the shrimp turn a light salmon color. Remove with a strainer, rinse in cold water and set aside on a plate until ready.
Next, use the hot shrimp water to soak the glass noodles in a large bowl. Soak for 4-5 minutes or until the noodles soften. The shrimp stock gives this recipe that little extra flavor! Once the noodles are soft, use a strainer to scoop out the noodles, then rinse in cool water for a minute and set aside while you prep the other ingredients.
Make the dressing by combining the fish sauce, lime juice, and chili flakes in a large mixing bowl and mixing well.
Add all the chopped fresh ingredients to the bowl. Stir those ingredients together.
Add the shrimp to the salad mixture, and mix well.
Lastly, add the glass noodles to the salad. Use your clean fingers to massage the ingredients together.
Add chili flakes and any of the suggested ingredients. Adjust with more fish sauce, lime juice, and fresh and ground chilis as needed.
Let the salad sit to marinade for 3-5 minutes while you clean up and set the plate for serving. Serve this delicious and easy Thai glass noodle salad cold. Garnish with peanuts, a dash of sugar, and or chilis. ENJOY!

Notes

You can substitute protein, too, be sure to cook until the meat is thoroughly cooked. Use minced meat like ground pork, chicken, beef, or turkey.
Use hot water. Either boil a pot of hot water or microwave a bowl of water for 2-3 minutes until the water is hot.
Mini stock. Boil/poach the shrimp first, then use the same water for cooking the noodles. Turn the heat off and pour water over the glass noodles. There you have a mini shrimp stock for extra flavor! It just adds that little something extra.
When mixing the salad, lightly massage the ingredients just a bit to help soften the vegetables and let the sauces soak in quicker. Kitchen gloves are handy for this part.
Shrimp. Use fresh or frozen shrimp for this recipe. Aim for larger pieces of shrimp, if possible, for this dish. They add a very nice meatiness to the salad.
You can also use pre-cooked cocktail shrimp for an even quicker salad!
Noodles tip: Loosely cut the noodles into 4-6 inch pieces with kitchen scissors before mixing them with the rest of the ingredients. The shorter pieces are easier to blend with the herbs in a bow. They are also easier to eat when the pieces are not too long.

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Prep Time: 10
Cook Time: 10
Category: Healthy recipes
Method: Salad
Cuisine: Thai