Glass noodle salad (Yum Woon Sen in Thai, where "yum" means salad/to mix and "woon sen" means glass noodles) is a super-popular dish in Thailand. 

Glass noodles are thin, transparent noodles made from starch from mung beans. The classic version of Yum Woon Sen is often made with fried minced pork and prawns, while I have used beautiful Norwegian shrimp here. You can also make glass noodle salad with marinated, fried chicken or beef strips.

This version of glass noodle salad with shrimp is light and summery. In addition to glass noodles and shrimp, cucumber, spring onions, shallots, celery, radishes, fresh cilantro and mint are used – and chopped peanuts for crunch.  The Thai dressing with fish sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, lime and chili adds sour, sweet, salty and spicy flavors that give the salad a delightful taste! 

 

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The recipe yields 4 servings. 

 

Ingredients: 

♥ 200 g glass noodles
♥ 1 cucumber
♥ 2 spring onions
♥ 2 shallots
♥ 2 celery stalks
♥ 4 radishes
♥ 1 bunch fresh cilantro
♥ 1 bunch fresh mint
♥ 1 red chili (see tips)
♥ 300 g peeled shrimp (fresh or frozen)
♥ 50 g peanuts, salted
♥ 1 tbsp sesame seeds

Dressing:
♥ 2 tbsp fish sauce
♥ 3 tbsp rice vinegar
♥ 2 tbsp sesame oil
♥ 1 tsp brown sugar
♥ 4 cloves garlic, pressed
♥ 1 tbsp freshly grated ginger
♥ 2 limes, juice
♥ 2 tsp chili flakes (see tips)

 

Method: 

Gather the ingredients. 

 

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Prepare the glass noodles as instructed on the package. They should only sit in hot water for a short time and then be placed in cold water so that the cooking process stops.

 

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Then drain the water by placing the noodles in a sieve. Transfer the noodles to a bowl. 

Peel the cucumber, cut it in half and remove the soft interior. Then slice the cucumber. Chop the spring onions and slice the shallots thinly. Cut the celery stalks into pieces and slice the radishes thinly.  Roughly chop the cilantro and mint leaves. Rinse the chili and remove the seeds from the inside before cutting it into smaller pieces. Put everything in the bowl with the glass noodles. 

 

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Mix together the ingredients for the dressing. 

 

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Combine the dressing and the shrimp with the salad and transfer the salad to a serving bowl. 

 

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Sprinkle over coarsely chopped peanuts and sesame seeds. 

 

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Delicious Thai glass noodle salad! 

 

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This is a simple and fresh salad with lots of flavor! 

 

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Tips: 

♥ I have used ingredients that can be bought in ordinary Norwegian supermarkets with a good selection. Glass noodles, as mentioned, are thin, transparent noodles made from mung bean starch. They can be bought in most Norwegian grocery stores. Make sure to follow the instructions on the package to avoid the noodles sticking together. 

♥ I have used regular spring onions and celery, but feel free to use the Thai versions of these which you can buy in Asian grocery stores. Brown sugar should ideally be replaced with palm sugar, which is also available in Asian grocery stores. Fresh Thai basil can be used in addition to, or instead of, fresh cilantro and mint leaves. 

♥ Preferably use fresh, peeled shrimp if you have them on hand. It gives the best flavor! The 300 grams of shrimp in the recipe refers to the weight after peeling. 600 g shrimp with shells corresponds to about 300 g without shells. If you use shrimp that have been frozen, let them thaw properly and pat the peeled shrimp dry with kitchen paper to remove excess moisture.

♥ Adjust the amount of chili and chili flakes according to how spicy you like the salad. If you split the chili, remove the seeds from the inside and rinse in cold water, it will become much less hot. 

♥ The glass noodle salad should be served the same day it is made. 

♥ See also Thai salmon curry and Thai chicken soup with noodles and shredded chicken. 

 

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This salad is a great way to serve beautiful Norwegian shrimp! 

 

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Enjoy! 

 

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♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥