Yum Woon Sen Pork (Thai Glass Noodle Salad)
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This quick and easy yum woon sen pork recipe is ready in just 20 minutes with simple instructions anyone can follow. Itโs an authentic Thai glass noodle salad tossed with a zesty chili-lime dressing and crisp vegetables that’s perfect for a healthy lunch or a light dinner.
I make this salad weekly because itโs just so good! To try more of my favorite Thai dishes, check out larb moo or som tam (papaya salad) next.
Yum woon sen is a Thai glass noodle salad made with soft mung bean noodles, a spicy chili-lime dressing, Chinese celery, and often ground pork, shrimp, or mixed seafood. It’s served cold or at room temperature and popular at both Thai restaurants and street food stalls.
More about this pork noodle salad
The key ingredient that makes up the bulk of this Thai salad is glass noodles.
Glass noodles, also called mung bean noodles, are thin, translucent noodles made from mung bean starch and water. Theyโre naturally gluten-free, and once soaked or cooked, they turn soft and slightly chewy, perfect for soaking up salad dressing.
I almost always use ground pork in this recipe, but you can easily swap it for ground chicken, shrimp (fresh or dried), or any protein you prefer. Itโs super flexible, which makes it great for using up leftovers, too.
Yum woon sen dressing is a mix of fish sauce, lime juice, sugar, and fresh chili. It’s salty, sour, slightly sweet, and has just the right amount of heat.
I usually serve it as a side alongside other dishes, but it works great on its own too, especially if you’re looking for a light, healthy meal. If you havenโt made it before, nowโs the time! It tastes just like what you’d get here in Thailand.
Ingredient notes & substitutes
Youโll find everything you need for this recipe at your nearest Asian market or grocery store. For exact measurements, head to the recipe card below!
- Glass noodles – Also called cellophane noodles or bean thread noodles. Donโt mistake them for thinner rice vermicelli. Use leftovers to make pad woon sen!
- Ground pork – Adds a rich, savory base to the salad and pairs perfectly with the tangy dressing; shrimp is a common variation, but pork is my go-to.
- Pickled garlic water – Adds a subtle fermented tang that deepens the flavor; if unavailable, you can omit it.
- White sugar – Just a small amount balances the acidity and heat; avoid brown or palm sugar to keep a similar flavor.
- Fish sauce – Provides saltiness and umami. My favorite brand is Megachef.
- Lime – Freshly squeezed lime juice adds the sharp, citrusy note that defines yum woon sen salad.
- Chilies – I use Thai Jinda chilies; adjust the quantity to your spice tolerance.
- Onion, coriander, Chinese celery, cherry tomatoes, green onions – These add freshness, crunch, and color; use what you have or prefer. Shallots or red onions are popular too.
- Roasted peanuts – Optional, but highly recommended for a toasty crunch and nutty contrast.
How to make yum woon sen
Step 1: Soak the glass noodles in warm water according to the package instructions. This softens them before cooking.
Step 2: Bring a large pot or wok of water to a boil over medium-high heat. Add the softened glass noodles and cook until just tender. Remove with tongs or a slotted spoon.
Step 3: Cook the pork in the same pot. Once done, remove it using a fine mesh strainer and place it in a large mixing bowl. Add the noodles to the same bowl.
Step 4: Add fish sauce, white sugar, pickled garlic water (if using), lime juice, chilies, coriander, Chinese celery, green onions, sliced onion, and cherry tomatoes. Gently toss everything together until well combined.
Step 5: Sprinkle in the roasted peanuts, give it one final mix, and let it sit for a few minutes before serving, so the flavors can soak into the noodles. Before serving, taste-test and adjust the flavors to your preference. Enjoy!
Frequently asked questions
How many calories are in yum woon sen?
A typical serving contains around 250 to 350 calories, depending on the portion size and ingredients used. Recipes with ground pork or peanuts will be on the higher end, while lighter versions with lean protein and no nuts are lower in calories.
How long does it take to cook glass noodles?
Glass noodles usually take 3 to 5 minutes to cook once added to boiling water. Always check the package instructions, as the exact time can vary slightly by brand or thickness. Soak them in warm water first, this helps them cook evenly and prevents clumping.
What is yum woon sen in Thai language?
Yum woon sen (เธขเธณเธงเธธเนเธเนเธชเนเธ) is the Thai name for this glass noodle salad. In Thai, yum (เธขเธณ) means a type of Thai salad with a spicy and tangy dressing, and woon sen (เธงเธธเนเธเนเธชเนเธ) refers to soft, clear glass noodles made from mung bean starch.
More Thai salad recipes you’ll love
- Yum kanom jeen (cold Thai rice noodle salad)
- Larb gai salad (ground chicken salad)
- Thai cucumber salad for satay
- Pomelo salad
- Thai corn salad
Make this yum woon sen recipe on warm days during summer, it’s so refreshing and healthy! Leave a comment and star rating if you tried it, and follow me onย Facebook,ย Instagram, andย Pinterest!
Yum Woon Sen Pork (Thai Glass Noodle Salad)
Equipment
- Knife and cutting board
- 2 Large mixing bowls
- Cooking pot or wok
- Tongs
- Fine mesh strainer or colander
Ingredients
- 2.5 oz dried glass noodles
- 1 cup ground pork
- 2 tbsp fish sauce
- 1 tbsp white sugar
- 1/4 cup pickled garlic water, can omit if unavailable
- 1 lime
- 1 handful of coriander, chopped
- 1 handful of green onions, chopped
- 1 handful of Chinese celery, chopped
- 8 small tomatoes, quartered or halved
- 5 chilies, sliced, adjust to taste
- 1 whole onion, thinly sliced
- 1/3 cup roasted peanuts, optional
Instructions
- Soak the dried glass noodles in warm water according to the package instructions to soften them before cooking.
- Bring a large pot or wok of water to a boil over medium-high heat. Add the softened glass noodles and cook until just tender. Remove the noodles and set aside to drain.
- Cook the pork in the same pot. Once done, remove using a fine mesh strainer and place it in a large mixing bowl. Add the noodles to the same bowl.
- Add the fish sauce, white sugar, lime juice, pickled garlic water (if using), coriander, green onions, Chinese celery, chilies, onion, and tomatoes. Toss everything gently to combine.
- Finish with roasted peanuts if using. Let the salad sit for a few minutes before serving so the flavors can soak in.
Notes
- Use the nutrition card in this recipe as a guideline.
- Avoid overcooking the glass noodles. Follow the package instructions for soaking and cooking time.
- Pork can be swapped for chicken or shrimp.
