Authentic Yum Woon Sen Recipe (Thai Glass Noodle Salad) – Easy 30-Minute Spicy Seafood Salad

Ride the Flavor Wave with This Explosive Thai Salad

Hey there, flavor seeker! Isla here from BiteTide. Have you ever had a dish that just sings? I’m talking about a symphony of tastes that hits every note—tangy, spicy, savory, salty, and sweet—all in one incredible, refreshing bite. That, my friend, is the magic of Yum Woon Sen, and I am absolutely bursting to share my go-to recipe with you today.

This isn’t just any salad. This is a vibrant, textural masterpiece straight from the heart of Thai street food. We’re talking springy, translucent glass noodles that soak up a life-changing dressing, juicy prawns, tender minced chicken, and a confetti of fresh herbs. It’s light yet satisfying, complex but shockingly simple to make. The best part? You can go from craving to feast in about 30 flat minutes. No fuss, no pretentious techniques, just a bowl of pure, unadulterated joy.

I know the idea of making a “real” Thai dish can feel a bit intimidating, but trust me—this recipe is your gateway. It’s designed for real-life kitchens (like yours and mine!) where we value big flavor over complicated steps. So, tie on your apron, crank up some fun tunes, and let’s bring the electric energy of a Bangkok street food stall right to your dinner table. Get ready for a happy dance, because this Yum Woon Sen is about to become your new obsession.

Authentic Yum Woon Sen Recipe (Thai Glass Noodle Salad) : Easy 30-Minute Spicy Seafood Salad

Author: islamerrick
Total Time: 20 minutes
Yield: 2 servings 1x

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Description

Fresh, zesty and packed with bold Thai flavours, Yum Woon Sen is the ultimate glass noodle salad you’ll crave on repeat. Springy clear noodles soak up a punchy lime-fish sauce dressing, tossed with juicy prawns, minced chicken and herbs for the perfect balance of spicy, tangy and savoury.

Ingredients

Scale

For the Salad

80g glass noodles

300ml water (for boiling)

100g minced chicken (or protein of choice)

4–5 prawns, cleaned

1 small squid, sliced

1 tbsp fish sauce (for boiling meat)

½ red onion, thinly sliced

1–2 stalks cilantro (coriander), chopped

For the Yum Woon Sen Sauce

1 tbsp dried shrimps, soaked 5 minutes

1 tbsp fish sauce

1 tbsp fresh lime juice

1 tbsp palm sugar

2 cloves garlic

1–2 Thai bird’s eye chillies

1–2 cilantro roots or stems (optional)

Instructions

Soak dried shrimps in hot water for 5 minutes until softened.

Blend soaked shrimps with fish sauce, lime juice, palm sugar, garlic, chillies and cilantro roots into a rough paste. Set aside.

Bring 300ml water to a boil in a frying pan.

Add minced chicken with 1 tbsp fish sauce. Stir to break up clumps and cook through. Remove and place in a mixing bowl.

In the same water, cook prawns and squid until just done. Transfer to the bowl.

Add glass noodles directly into the same pan. Cook until clear and tender, absorbing the flavorful broth. Remove.

Combine noodles and proteins. Pour sauce over and toss well.

Add sliced onions and chopped cilantro. Toss again and serve warm or chilled.

Prep Time: 10 mins
Cook Time: 10 mins
Category: Dinner

The Salad That Tastes Like Sunshine and Sea Breezes

Food memories are my favorite kind of time travel. The second I taste the lime and fish sauce dressing for this salad, I’m instantly transported back to a rickety plastic stool on a hot, humid afternoon in Phuket. The air was thick with the scent of grilling satay and ripe mango, but what stopped me in my tracks was the sight of a vendor effortlessly tossing a huge bowl of glistening noodles with her bare hands. She moved with this rhythmic confidence, a pinch of chili here, a squeeze of lime there. I pointed, she smiled, and handed me a plate.

That first bite was a revelation. It was cooling yet fiery, familiar yet exciting. It tasted like sunshine and sea breezes. I must have looked utterly mesmerized, because the vendor laughed and gave me a thumbs up. That moment—the shared joy over a simple, perfect plate of food—stuck with me. It’s exactly the feeling I want to create here at BiteTide. When I developed this recipe, I chased that memory: the balance, the freshness, the effortless vibe. It’s my edible postcard from Thailand, and I’m so excited to send it your way.

Gathering Your Flavor Power Players

Here’s where the magic starts! Don’t let the list fool you—many of these are pantry heroes or easy fridge finds. Each one plays a crucial role in building that iconic Thai flavor profile. Let’s break it down:

80g Glass Noodles (Bean Thread Noodles): The star! These mung bean noodles are magically clear and have a wonderfully slippery, springy texture. Chef Insight: They don’t need pre-soaking for this method—we cook them right in the flavorful broth!
100g Minced Chicken: Our protein base. It adds a lovely savory heartiness. Substitution Tip: Ground pork or turkey work beautifully, or leave it out for a seafood-only version.
4–5 Prawns & 1 Small Squid (cleaned and sliced): The taste of the sea! They cook in seconds. Chef Insight: Look for sustainably sourced if you can. No squid? Just double up on the prawns!
½ Red Onion, thinly sliced: Provides a sharp, crunchy bite that mellows slightly in the dressing. Soak in cold water for 5 minutes if you want to tame the raw edge.
1–2 stalks Cilantro (Coriander), chopped: That essential fresh, citrusy herb lift. Don’t skip it!
1 tbsp Dried Shrimps: The secret umami bomb! They look intimidating but blend into a paste that adds incredible depth. Substitution Tip: If you can’t find them, add an extra ½ tbsp of fish sauce, but try to find them for authentic flavor.
1 tbsp Fish Sauce: The salty, funky backbone of Thai cuisine. It’s not optional here—it’s what makes it taste *real*. I like Squid or Healthy Boy brand.
1 tbsp Fresh Lime Juice: MUST be fresh. Bottled juice just won’t give you that bright, piercing tang.
1 tbsp Palm Sugar: Adds a round, caramel-like sweetness that balances the acid and salt. Substitution Tip: Light brown sugar is a good swap in a pinch.
2 cloves Garlic: For pungent, aromatic kick.
1–2 Thai Bird’s Eye Chillies: The heat source! Start with 1 if you’re sensitive. Remember, you can always add more, but you can’t take it out. Safety Tip: Wear gloves when chopping or handling!
1–2 Cilantro Roots or Stems (optional): If your cilantro bunch has roots, use them! They have an intense, earthy cilantro flavor. Stems work great too.

Let’s Get Cooking: Your Flavor Journey in 8 Simple Steps

Ready to create some magic? I’ll walk you through every step. Put on your favorite playlist and let’s do this!

Wake Up the Dried Shrimps: Place the dried shrimps in a small bowl and cover with just-boiled hot water. Let them soak for 5 minutes. This rehydrates them and makes them easier to blend. You’ll see them plump up slightly—that’s your cue!
Build Your Flavor Bomb (The Sauce): Drain the shrimps and pop them into a small food processor or mortar and pestle. Add the fish sauce, lime juice, palm sugar, garlic, chillies, and cilantro roots/stems. Pulse or pound until you get a coarse, fragrant paste. It doesn’t need to be super smooth! Chef Hack: No processor? Mince everything as finely as you can and mash it together in a bowl with the back of a spoon. The goal is to release all those incredible oils and flavors.
Boil & Build Flavor Layer by Layer: Pour 300ml of water into a medium frying pan or wide saucepan and bring to a rolling boil. This one-pot(ish) method is genius—each ingredient cooks in the same water, building a more flavorful broth for the noodles later.
Cook the Chicken: Add the minced chicken to the boiling water along with 1 tbsp of fish sauce. Use a spatula or spoon to break up the clumps as it cooks. Once it’s completely opaque and cooked through (about 3-4 minutes), use a slotted spoon to scoop it out into your large mixing bowl. Leave the broth in the pan!
Quick-Sea the Seafood: Now, add the prawns and sliced squid to that same simmering broth. They cook FAST—we’re talking 1-2 minutes, just until the prawns turn pink and opaque and the squid curls. Immediately transfer them to the bowl with the chicken. Overcooked seafood is tough, so be swift!
Noodle Time – The Grand Finale: Here’s the cool part: drop the dry glass noodles directly into the now-super-flavorful broth in the pan. They’ll drink it all up as they cook! Let them simmer for 3-5 minutes, gently separating them with tongs, until they turn completely transparent and soft. Once the liquid is mostly absorbed, remove the pan from the heat.
The Big Toss – Where It All Comes Together: Add the cooked, glossy noodles to your bowl of proteins. Now, pour that incredible homemade sauce you made earlier all over everything. Roll up your sleeves and toss, toss, TOSS! Get in there and make sure every strand of noodle and every piece of protein gets coated in that fragrant dressing.
Finish with Freshness: Finally, add your thinly sliced red onion and chopped cilantro. Give it one more gentle but thorough toss to combine. The heat from the noodles will slightly wilt the onions and herbs, which is perfect.

And voilà! You just made authentic Yum Woon Sen. Taste it and do a little happy dance—you’ve earned it.

How to Serve Your Masterpiece

This salad is fantastically flexible. For a true street food experience, heap it into a deep bowl, grab a fork, and dig in while it’s still slightly warm. The flavors are most vibrant right after making it. I love to garnish it with an extra lime wedge on the side and maybe a few extra cilantro leaves for that pop of green. It’s also incredible served slightly chilled on a hot day—it makes for a stunning, refreshing lunch or a light dinner alongside some crispy spring rolls. No matter how you plate it, the goal is to get it from the bowl to your mouth as quickly as possible!

Make It Your Own: Creative Twists & Swaps

The beauty of this recipe is its adaptability. Ride the flavor wave your way!

The Veggie-Packed Twist: Add shredded carrots, thinly sliced bell peppers, or halved cherry tomatoes with the onions for extra crunch and color.
Spice Level Play: Control the heat! For mild, use only ½ a chilli and remove the seeds. For “Isla-level fire,” add 3 chillies and keep the seeds.
Protein Shuffle: Swap the chicken for ground pork or turkey. For a vegetarian version, use cubed firm tofu (pan-fry it first for texture) and replace the fish sauce with a good soy sauce or vegetarian “fish” sauce.
Herb Garden Explosion: Love herbs? Toss in some torn Thai basil or fresh mint leaves along with the cilantro for an even more aromatic punch.
Make it a Main: Bulk it up for a heartier meal by serving it on a bed of crunchy lettuce or with a side of steamed jasmine rice.

This Thai-inspired glass noodle salad is proof that bold flavor comes from smart technique. Cooking the noodles directly in the savory broth transforms them from bland to deeply infused, while dried shrimp (your “flavor fairies”) add that unmistakable umami backbone.