Thai Clear Noodle Salad Yum Woon Sen
Bright, fresh, and irresistibly tangy, Thai Clear Noodle Salad, or Yum Woon Sen, is a vibrant dish bursting with bold flavors and dynamic textures. This classic Thai salad features silky mung bean clear noodles tossed with succulent shrimp, optional ground pork or chicken, zesty lime juice, and aromatic herbs like cilantro and mint. A spicy, savory-sweet dressing made with Thai chilies, fish sauce, and palm sugar ties everything together, creating an irresistible balance of heat, zest, and umami. Cherry tomatoes and thinly sliced red onions add pops of freshness, while a garnish of crushed roasted peanuts delivers a delightful crunch. Perfect for a light lunch or as part of a Thai-inspired feast, this gluten-free dish is a quick-to-make crowd-pleaser that’s as healthy as it is delicious.
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Recipe Information
Ingredients
- 150 grams Mung bean clear noodles (glass noodles)
- 200 grams Shrimp, peeled and deveined
- 100 grams Ground pork (optional, can substitute with ground chicken or omit)
- 1 small Red onion, thinly sliced
- 150 grams Cherry tomatoes, halved
- 30 grams Fresh cilantro, roughly chopped
- 20 grams Fresh mint leaves
- 2 pieces Thai bird’s eye chilies, finely chopped (adjust to taste)
- 2 cloves Garlic, minced
- 3 tablespoons Lime juice
- 3 tablespoons Fish sauce
- 1.5 tablespoons Palm sugar (or light brown sugar)
- 2 tablespoons Roasted peanuts, crushed (optional for garnish)
- 1 small Cucumber, thinly sliced (optional)
Instructions
Soak the mung bean clear noodles in warm water for 5-7 minutes until softened. Once soft, drain, rinse under cold water, and set aside.
Bring a medium pot of water to a boil. Cook the shrimp for 1-2 minutes or until pink and fully cooked through. Remove with a slotted spoon and set aside.
To the same pot of boiling water, add the ground pork. Stir to prevent clumps and cook until no longer pink, about 3-4 minutes. Drain and set aside.
In a small bowl, whisk together lime juice, fish sauce, minced garlic, chopped chilies, and palm sugar until the sugar dissolves. This will serve as the salad dressing.
In a large mixing bowl, combine the drained noodles, cooked shrimp, cooked ground pork, red onion, cherry tomatoes, cilantro, and mint leaves.
Pour the dressing over the salad and toss well to combine, ensuring all the ingredients are evenly coated.
Transfer the salad to a serving platter. Garnish with roasted peanuts and sliced cucumber, if using.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1082 mg | 47% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 8.8 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 586 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
