Yum Woon Sen: Thai Glass Noodle Salad with Shrimp

The Dressing Won’t Wait

Yum woon sen is a Thai glass noodle salad; yum refers to a type of salad, and woon sen means glass noodles. The combination of noodles, shrimp, tomato, shallot and celery provides a range of textures without making the salad feel heavy. The noodles are soft and slightly springy, while raw shallot and celery add a fresh crunch. Lime, fish sauce and chili give the salad a bold flavor: sour and salty up front, with heat you can adjust to your taste.

Glass noodles are usually made from mung bean starch and turn translucent when cooked. Soak them first so they cook more evenly, then boil them briefly; follow the package directions if they differ, as thickness and cooking time vary by brand. Drain them well and toss with the dressing while they’re still warm. That way, they absorb the flavors. Don’t leave them sitting in the bowl for long: they’ll continue to absorb moisture and can make the salad dry and compact.

The dressing is simple, but balance matters. Lime juice brings acidity, fish sauce adds salt and savory depth, and a little sugar rounds off the sharper notes. Start with one chili if you’re unsure about the heat; remove the seeds and membranes for a milder salad. Fish sauce varies in saltiness by brand, so taste the dressing before adding it to the noodles. For the best results, use ripe, firm tomatoes, so they taste fresh but hold their shape. In summer, well-ripened tomatoes are often easier to find, though this dish works all year round.

Celery provides a crisp, aromatic contrast to the soft noodles. Thai recipes often use Thai celery; regular celery is a practical substitute here. Slice the stalks thinly and add some finely chopped leaves too, if you have them. Cilantro adds a fresh, herby note. If you don’t want to use shrimp, you can replace it with the same amount of cooked chicken, cut into thin strips; the salad will then be an adaptation rather than a shrimp dish. Keep the rest of the dressing the same and taste again before serving.

Serve the salad as a starter, ideally as soon as everything has been mixed together. The portion also works as a light lunch, perhaps with extra shrimp. Get the dressing, sliced vegetables and herbs ready before cooking the noodles, so they don’t have to wait around. You can quickly refrigerate leftovers in a covered container, but the noodles will become firmer and less juicy over time. For the best texture, make only as much as you want to eat right away; there’s no need to reheat it, and warming it will make the salad limp rather than fresher.