Is eating glass noodles healthy?

Glass noodles are low in fat and a good source of carbohydrates. They also have a lower glycemic index than many wheat-based noodles, releasing energy slowly. While they’re healthy when eaten in moderation, they’re still primarily starch, so balance them with proteins and vegetables for a complete meal.

What is Yum Woon Sen in English?

The Thai term Yum Woon Sen translates directly to “Spicy Glass Noodle Salad” in English. “Yum” refers to a Thai-style salad that’s typically spicy and tangy, while “Woon Sen” means glass noodles, which are transparent noodles made from mung bean starch.

Is Thai glass noodle salad healthy?

Yes. Thai glass noodle salad is a light, nutrient-packed dish. The noodles are low in fat and gluten-free, while the shrimp and pork provide lean protein. Fresh vegetables and herbs add vitamins and antioxidants, and the lime-based dressing is far healthier than creamy dressings. To make it even healthier, increase the proportion of vegetables or opt for a vegetarian version with tofu.

What is in a Thai glass noodle salad?

A traditional Thai glass noodle salad includes glass noodles, fresh shrimp, ground pork, dried shrimp, tomatoes, onions, and Chinese celery. It’s topped with roasted peanuts and fresh herbs, all tossed in a tangy dressing made of fish sauce, lime juice, garlic, chilies, and palm sugar. These ingredients create the dish’s signature balance of spicy, sour, sweet, and salty flavors.

Thai Glass Noodle Salad – The Most Delicious Recipe You’ll Love

Description

A vibrant Thai Glass Noodle Salad (Yum Woon Sen) featuring chewy glass noodles, fresh shrimp, ground pork, tangy lime dressing, and crunchy peanuts for a perfect balance of spicy, sour, and savory flavors.

Ingredients

Scale

1.4 oz dry glass noodles (bean threads or bean vermicelli)
1 Tablespoon dried shrimp (optional)
1 medium tomato, cut into wedges
¼ cup julienned onion
1 stalk Chinese celery or 2 inner small stalks of regular celery, thinly sliced
6 medium or large shrimp, peeled and deveined
3.5 oz ground pork
1 teaspoon fish sauce (for pork)
¼ cup roasted peanuts, roughly chopped
10 sprigs cilantro
2 cloves garlic
1–3 Thai chilies, to taste
1 Tablespoon palm sugar, finely chopped, packed
2 Tablespoons fish sauce (for dressing)
3 Tablespoons fresh lime juice

Instructions

Soak glass noodles in room temperature water for 7-10 minutes until soft and pliable. Drain and cut into shorter lengths.
Prepare the dressing: Pound cilantro stems, garlic, and chilies into a paste. Add palm sugar and pound until dissolved, then stir in fish sauce and lime juice until sugar is fully dissolved.
Soften dried shrimp by soaking in hot water or microwaving with water, then drain and pound or chop into small pieces.
Combine tomato, onion, Chinese celery, and dried shrimp in a large mixing bowl.
Boil glass noodles for 2 minutes, then drain and set aside.
Cook fresh shrimp in the same pot for 30-45 seconds until done, then add to the mixing bowl.
Cook ground pork in a small amount of boiling water with fish sauce until fully cooked. Remove with a slotted spoon and add to the bowl, along with 1 tablespoon of the cooking liquid.
Add noodles to the mixing bowl, pour the dressing over, and toss quickly to combine.
Roughly chop the leafy cilantro sprigs and mix them into the salad. Sprinkle with roasted peanuts and serve immediately.

Notes

Dried shrimp adds umami flavor but can be omitted for a milder taste.
Adjust chili quantity based on preferred spice level.
Serve immediately to enjoy the best texture of the noodles.
Palm sugar can be substituted with brown sugar if unavailable.

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 6g
Sodium: 950mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 20g
Cholesterol: 120mg

Keywords: Thai glass noodle salad, Yum Woon Sen, Thai salad recipe, spicy noodle salad, shrimp noodle salad