Yam Woon Sen (ยำวุ้นเส้น) is a Thai glass noodle salad with a bright balance of sour, salty and spicy flavours. Mung bean glass noodles absorb a dressing of fresh lime juice, fish sauce and chilies, while minced pork, shrimp and vegetables add texture and freshness.
Yam Woon Sen is best served immediately after mixing, while the noodles are still tender and well coated with the dressing.
At the table with Portail Asie
Traditional Yam Woon Sen
Make traditional Yam Woon Sen, a Thai glass noodle salad with minced pork, shrimp, celery, tomato, lime, fish sauce and chilies.
- Prep time
- 20 min
- Cooking time
- 15 min
- Total time
- 35 min
- Servings
- 2
- Difficulty
- Easy
- Spice level
- 4/5
- Cuisine
- Thailand
- Dish type
- Salad
Last checked: September 23, 2026
About this recipe
Version: Traditional
Yam Woon Sen belongs to the Thai yam salad family, characterised by a bright dressing based on lime juice, fish sauce and chilies. The combination of mung bean glass noodles, minced pork and shrimp is classic, together with tomato, onion, celery and coriander.
Do not substitute: Do not replace the glass noodles with thick rice noodles or use an oil-based dressing. The character of the dish comes from fresh lime juice, fish sauce and chilies, with very little fat.
Ingredients
Adjust servings to suit your needs.
For the salad
- 100 g Mung bean glass noodlesdry
- 150 g Minced pork
- 8 to 10 Raw shrimppeeled and deveined
- 1 Tomatocut into wedges or slices
- ½ Onionthinly sliced
- 40 g Chinese celery or tender celery heartstems and leaves
- 5 sprigs Fresh corianderstems and leaves separated
- 2 tbsp Unsalted roasted peanutsroughly crushed, optional
For the dressing
- 1 clove Garlicchopped
- 1 to 3 Thai chiliesdepending on desired heat
- 2 tbsp Fresh lime juice
- 2½ tbsp Fish sauceadjust to taste
- 1 tbsp Palm sugarfinely chopped
- 2 tbsp Waterif needed to balance the dressing
Preparation steps
Soak the glass noodles in room-temperature water until flexible, following the package instructions. Drain, then cut them into two or three shorter lengths with kitchen scissors.
Prepare the tomato, onion, celery and coriander. Reserve the coriander leaves for the end and finely chop the stems.
In a small bowl or mortar, combine the garlic, coriander stems and chilies. Add the palm sugar, fish sauce, lime juice and water. Mix until the sugar has dissolved.
Bring a saucepan of water to a gentle simmer. Cook the glass noodles for 2 to 4 minutes, just until transparent and tender. Drain immediately without rinsing.
In the same water, poach the shrimp until just cooked. Remove them immediately to prevent them from becoming rubbery.
Cook the minced pork in a small saucepan with a few tablespoons of water. Break it up as it cooks and reserve a small spoonful of the cooking liquid.
Combine the still-warm noodles, pork, shrimp, tomato, onion and celery in a large bowl. Add the dressing and toss gently.
Add the coriander leaves, taste and adjust with more lime juice, fish sauce or chili if needed. Sprinkle with the peanuts and serve immediately.
Common mistakes and how to avoid them
The salad becomes dry
Probable cause: The noodles absorbed the dressing because the salad sat for too long.
Solution: Mix and serve the salad immediately after adding the dressing.
The glass noodles become mushy
Probable cause: They were overcooked after soaking.
Solution: Cook them only until tender and transparent, then drain immediately.
The shrimp become rubbery
Probable cause: They were poached for too long.
Solution: Remove them from the water as soon as they turn opaque and are just cooked through.
The salad tastes bland
Probable cause: The dressing is too diluted or lacks acidity.
Solution: Gradually add lime juice and fish sauce until the flavour is bright and well balanced.
The salad is too sweet
Probable cause: Too much sugar was added to the dressing.
Solution: The sugar should only soften the acidity. Correct the balance with lime juice and a little fish sauce.
Portail Asie tips
Add the dressing only at the last moment because the glass noodles absorb liquid quickly and the salad can become dry if it sits for too long. Use fresh lime juice and taste the dressing before mixing. It should be distinctly sour, salty and spicy, with only a touch of sweetness. The noodles should remain tender but not mushy, and the shrimp should be poached only very briefly.
Substitutions and alternatives
- Mung bean glass noodles
- Use genuine glass noodles made from mung bean starch. Avoid rice noodles, which have a different texture.
- Minced pork
- Minced chicken or turkey can also be used, preferably with a little fat so the meat does not become dry.
- Chinese celery
- If unavailable, use the small tender stalks and leaves from regular celery.
- Shrimp
- The shrimp can be omitted and replaced with additional minced pork or chicken.
- Palm sugar
- If unavailable, use a small amount of coconut sugar or brown sugar.
Watch the preparation
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Order this dish in Thailand
Thai name:ยำวุ้นเส้น
Say it simply:Yam Woon Sen
Show this:ขอยำวุ้นเส้นหนึ่งที่ครับ/ค่ะ
Meaning:One Yam Woon Sen, please.
Where to find the ingredients
Mung bean glass noodles, fish sauce, palm sugar and Thai chilies are available in most Asian grocery stores. Check the noodle ingredients: glass noodles made from mung bean starch are the best choice for Yam Woon Sen.
