clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
glass noodle salad with chicken in a bowl.

Thai glass noodles salad with chicken (Yum Woon Sen)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

  • Author: Suwanee
  • Total Time: 45 minutes
  • Yield: 5 1x


Thai glass noodle salad with chicken (Gai 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 most refreshing salads in Thai cuisine!



  • 5 ounces dried glass noodles
  • 1/2 poundchicken breast, poached until very tender, thinly sliced against the grain once cooled 
  • 4-5 cups of water (for poaching chicken), reserve stock for soaking the noodles and some for the salad
  • ½ pound ground pork (or chicken)
  • 3 tablespoonsdried shrimp (soak in warm water 5 minutes)
  • 1 teaspoon oil (for cooking the ground pork)
  • ½ cup shredded carrots
  • ⅔ cup thinly sliced shallots or purple onion
  • ½ cup cilantro chopped ½ inch size
  • ½ cup Italian parsley chopped ½ inch size
  • 1/3 cup mint leaves chopped ½ inch size
  • 1/4 cup tablespoons dried shrimp, soak in water for 5-8 minutes to soften
  • 4 tablespoons fresh squeezed lime juice
  • 4 tablespoons fish sauce, divided
  • 2 tablespoons stock (Use the same water from boiling the chicken)
  • 1 teaspoon sugar, optional 
  • 1-3 tablespoons chili flakes (OPTIONAL if you prefer non-spicy)
  • 2-3 fresh Thai chilies, seeded (remove seeds for less spiciness) then chopped very small. OPTIONAL.


  1. Add water to a boil in a stock pot. Add the chicken to the boiling water and cook for 10 minutes. Skim the foam if necessary. Remove the chicken to a platter and let it rest at room temperature before slicing it into bite-size pieces. DO NOT discard the water yet. The cooking water will be used to add to the salad and soak the noodles next.
  2. Use the same (mini-stock) water to soak the rice vermicelli noodles for 4-5 minutes or until soft. Use a large heatproof bowl for soaking the noodles. Once the noodles are soft, rinse with cold water. Cut the long noodles with a kitchen scissor to about 5-6 inches. Add the softened noodles to a large bowl, and set aside to be mixed with the rest of the ingredients.
  3. This step is optional, but use the same water to soak the dried shrimp. Soak them for only a few minutes, 5 minutes or so, just until the shrimp can hydrate back a tiny bit. If not soaked, the dried shrimp will be on the chewy side. If the texture doesn't bother you, there is no need to soak. I've done both and loved each method. (: The tiny shrimp are amazing as a low-fat protein snack!
  4. Next, cook the ground meat. You can do this step while waiting for the water to boil to speed up cooking time. Add a tablespoon of oil to a skillet at high heat. Stir fry the ground meat for about 4-5 minutes or until the meat is browned. Add 2 teaspoons of fish sauce to the meat, stir, and turn the heat off. Remove from the pan and let cool.
  5. Chop all the vegetables and herbs, then add all the ingredients to a large mixing bowl with glass noodles.  Use salad spoons or forks and stir well. Add the lime juice, fish sauce, sugar, and chili flakes. Add more lime juice or fish sauce as desired. That’s it! Enjoy!


  • You can make the salad dressing ahead of time! Mix the fish sauce, lime juice, stock and sugar, and chilis in a small container and store for up to 3 days in an airtight container.
  • If unable to find dried shrimp, use 3-4 cooked fresh shrimp instead. Chop them into small pieces, season them lightly with 1/2 teaspoon of fish sauce or a pinch of salt, and add them to the salad.
  • If using Thai hot chili peppers, mince them into small pieces so as not to have too big of a spicy bite!

** 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!**

  • Prep Time: 15
  • Cook Time: 30
  • Category: Easy
  • Method: Salad
  • Cuisine: Thai