Yum Woon Sen is the kind of salad that wakes up your senses. It’s light but satisfying, spicy without being overwhelming, and loaded with fresh herbs and a punchy lime dressing. Tender shrimp, springy glass noodles, crisp vegetables, and roasted peanuts all come together in one bowl.
If you love Thai flavors that balance heat, tang, salt, and a touch of sweetness, this is a must-make. It’s quick, colorful, and perfect for warm days—or any time you want something bold and refreshing.
Why This Recipe Works
Balanced flavors: The dressing hits every note—lime juice for acidity, fish sauce for saltiness, a little sugar for balance, and fresh chilies for heat. Everything tastes bright and clean.
Great texture: Glass noodles are soft and bouncy, shrimp are tender, and crunchy vegetables add snap.
Roasted peanuts finish it with a nutty crunch.
Quick to make: The noodles soak fast, the shrimp cook in minutes, and the dressing mixes in a single bowl. It’s ideal for busy weeknights or a last-minute lunch.
Flexible and forgiving: You can adjust the spice, swap proteins, or add extra veggies without losing the soul of the dish.
What You’ll Need
- Glass noodles (mung bean/vermicelli): About 100–120 g (3.5–4 oz), dry
- Shrimp: 200–250 g (7–9 oz), peeled and deveined (medium or large)
- Garlic: 2–3 cloves, finely minced
- Bird’s eye chilies or red chili: 2–4, thinly sliced (adjust to taste)
- Red onion or shallots: 1 small, thinly sliced
- Cherry tomatoes: A handful, halved
- Celery or Chinese celery: 1 cup, sliced (leaves included if using Chinese celery)
- Fresh cilantro: 1 cup, roughly chopped (stems included)
- Scallions: 2, thinly sliced
- Roasted peanuts: 1/3 cup, roughly crushed
- Lime juice: 3–4 tablespoons (freshly squeezed)
- Fish sauce: 2–3 tablespoons
- Sugar: 1–2 teaspoons (palm sugar if available)
- Neutral oil: 1 teaspoon (optional, for blooming garlic)
- Optional additions: Glass noodle classics like minced pork (100 g), wood ear mushrooms, or chopped Thai celery leaves
How to Make It
- Soak the noodles: Place dry glass noodles in a bowl of warm water for 10–15 minutes until pliable. Drain well and set aside.
- Prep the shrimp: Bring a small pot of salted water to a simmer.
Add shrimp and cook 1–2 minutes, just until pink and opaque. Drain and rinse briefly under cool water to stop the cooking.
- Mix the dressing: In a large bowl, combine lime juice, fish sauce, sugar, minced garlic, and sliced chilies. Stir until the sugar dissolves.
Taste and adjust—aim for tangy, savory, a hint of sweet, and a pleasant heat.
- Blanch the noodles: Bring fresh water to a boil. Add soaked noodles and cook 30–60 seconds until just tender. Drain and cut into shorter lengths with kitchen scissors to make tossing and eating easier.
- Toss while warm: Add warm noodles to the dressing and toss to coat.
The warmth helps the noodles soak up flavor.
- Add the mix-ins: Fold in shrimp, red onion, tomatoes, celery, cilantro, and scallions. Toss gently so the herbs stay perky.
- Finish with crunch: Sprinkle in crushed peanuts and give it one last toss. Taste and adjust seasoning with more lime, fish sauce, or chilies as needed.
- Serve right away: Transfer to a platter or bowl and serve promptly while the noodles are still springy and the herbs are fresh.
Keeping It Fresh
Best enjoyed immediately. The noodles absorb dressing over time, which can dull the flavors and soften the crunch.
If you need to prep ahead, keep components separate.
Meal prep tip: Make the dressing and cook the shrimp up to a day ahead. Store them cold. Slice the onions and celery, keep herbs dry and whole, and toss everything just before serving.
Leftovers: Chill in an airtight container for up to 24 hours.
Refresh with a squeeze of lime, a splash of fish sauce, and a handful of fresh herbs before serving.
Health Benefits
Lean protein: Shrimp delivers high-quality protein with minimal fat, plus selenium and vitamin B12.
Herb-forward nutrition: Cilantro, scallions, and chilies add antioxidants, vitamins, and fresh flavor without extra calories.
Light yet satisfying: Glass noodles offer a pleasant carb base, but the dish remains light thanks to its veggie load and low oil content.
Gluten-friendly: Most glass noodles are gluten-free, and the dressing contains no wheat if your fish sauce is gluten-free. Always check labels if needed.
Pitfalls to Watch Out For
- Overcooking noodles: They turn mushy fast. Soak, then give them only a brief boil.
Rinse quickly if needed to stop cooking.
- Watery salad: Drain noodles thoroughly before tossing. Excess water dilutes the dressing.
- Bland dressing: Don’t be shy with lime and fish sauce. Taste and tweak until it pops.
- Overcooked shrimp: They go rubbery quickly.
Remove as soon as they turn pink and opaque.
- Too much sweetness: Sugar should balance, not dominate. Start small and adjust.
Recipe Variations
- Classic pork and shrimp: Stir-fry 100 g of minced pork with a splash of fish sauce. Add to the salad along with shrimp for extra richness.
- Vegetarian version: Swap fish sauce for soy sauce or a vegan fish sauce, and use tofu or mushrooms instead of shrimp.
Add a pinch of seaweed flakes for umami.
- Extra crunchy: Add thinly sliced cucumber, shredded carrot, or blanched green beans.
- Herb boost: Add Thai basil or mint for a fragrant twist.
- Tamarind tang: Replace some lime juice with tamarind concentrate for a deeper sour note.
- Roasted chili oil: Drizzle a teaspoon of chili oil over the finished salad for a warm, toasty heat.
FAQ
Can I make this ahead for a party?
You can prep the components in advance—dressing, cooked shrimp, chopped veggies—and store them separately. Toss with noodles right before serving so the texture stays lively.
What can I use instead of fish sauce?
Soy sauce or tamari works, though you’ll lose some of the signature depth. For a closer match, try a good vegan fish sauce made from seaweed and mushrooms, and add a squeeze more lime.
Are glass noodles the same as rice noodles?
No.
Glass noodles are usually made from mung bean starch and turn translucent when cooked, with a bouncy texture. Rice noodles are opaque and slightly chewier.
How spicy should it be?
It’s up to you. Traditional versions lean hot, but you can use fewer chilies or swap in milder peppers.
Balance heat with extra lime and a touch of sugar.
Can I use frozen shrimp?
Yes. Thaw completely in the fridge, then pat dry before cooking. Frozen shrimp can be just as good as fresh if handled well.
What if I don’t have palm sugar?
Use white sugar, brown sugar, or even a bit of honey.
Start small and adjust to taste so the salad stays bright, not sweet.
Why did my noodles clump together?
They were likely overcooked or not tossed with dressing while warm. Cut them into shorter lengths and toss immediately with the dressing to keep them separate.
Can I add more protein?
Absolutely. Toss in cooked squid, scallops, or thinly sliced grilled chicken.
Keep the total protein to a moderate amount so the salad stays balanced.
Wrapping Up
Yum Woon Sen is proof that simple ingredients can taste exciting with the right dressing. It’s fast, flexible, and full of lively, Thai-inspired flavor. Whether you keep it classic with shrimp or try a vegetarian twist, you’ll end up with a salad that’s fresh, zesty, and satisfying.
Make it once, and you’ll find yourself craving that bright lime-chili bite again and again.