Yum Woon Sen

Glass Noodle Salad


This refreshing Thai salad can be prepared with a variety of ingredients, from prawns and crabs, to pork or chicken. The key to a good yum woon sen is to keep the glass noodles al dente, being careful not to overcook it or it might become soggy. The dressing can be adjusted according to taste, but the salad should be sweet, spicy and tangy.


  • 2 tablespoons cooking oil
  • 200 g minced pork
  • 1 bird’s eye chilli, seeded and finely chopped
  • 200 g glass noodles, soaked to soften and cut into short lengths
  • 2 tablespoons chopped roasted peanuts
  • 1 sprig coriander, including the root, cleaned and finely chopped


  • 2 tablespoons light soy sauce
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon light brown sugar
  • 2 tablespoons vinegar
  • tablespoons lime juice


  1. Combine all the ingredients for the dressing in a bowl. Mix well and set aside.
  2. Heat the oil in a wok over medium heat. Add the pork and stir-fry for 2–3 minutes, stirring to break up any lumps.
  3. Add the chopped chilli and stir-fry for 1 minute.
  4. Drain the glass noodles and add to the wok. Add the sauce and toss the ingredients together. Cook for 2–3 minutes until the noodles are tender but still springy. Remove from heat.
  5. Add the chopped peanuts and coriander. Toss to mix. Dish out and serve.