*This post may contain affiliate links.

Thai Glass Noodle Salad with fresh vegetables! A delicious, crunchy, fresh, healthy, low-carb Asian salad that is quickly prepared!

thai glass noodle salad next to a bowl of peanuts
Jump to:

Thai Glass noodle salad, also known as Yum Woon Sen in Thai, is next to the papaya salad, one of the most popular and well-known Thai salads! It consists mainly of cellophane noodles (or glass noodles, hence the name) tossed with quite a spicy dressing.

The authentic recipe is prepared with shrimps, minced meat, and fish sauce. However, I’ll show you a vegan recipe variation with crunchy vegetables that tastes just as fresh, delicious, spicy, and intense as the original.

yum woon sen served on a plate with chopsticks

By using cellophane noodles made of green beans and mung beans, this salad is low-carb, gluten-free, and very healthy.

Learn how to make Thai glass noodles salad and bring authentic Thai cuisine to your home. You can serve it as a starter with any Thai dish or as a low-carb meal for lunch or dinner. The recipe is easy and quick to prepare.

Ingredients

See recipe card for quantities.

Glass Noodle Salad Ingredients
  • Cellophane Noodles (Glass Noodles) → The main ingredient! You must squeeze the cooked cellophane noodles very well by hand to remove any excess liquid. This helps prevent your salad from being too watery, which would result in a diluted and less intense dressing.
  • Celery → The authentic recipe uses Chinese celery, which is more delicate and less intense than regular celery. Unfortunately, it can be difficult to find Chinese celery; your best shot is a large Asian market. Therefore, it’s OK to use regular celery’s light green inner stalks.
  • Tomato, Carrot, Peanuts → The crunchy vegetables provide a little more flavor in this vegetarian version. The peanuts simply belong in any Thai salad!
  • Scallion → Authentic Thai glass noodle salad is prepared with coarsely chopped shallots and onions, which give the salad a lot of spiciness. Personally, I prefer to prepare the salad with scallion, which is much milder.
  • Cilantro → The stems are full of flavor and therefore used for the dressing. Use the cilantro leaves to decorate the salad.
  • Garlic, Thai Chili, Ginger, Lime Juice, Soy Sauce, Sugar, and Salt → Ingredients for the glass noodle salad dressing. Originally, it is prepared with fish sauce. However, soy sauce is a great alternative to make glass noodle salad vegan!

Instructions

This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! 

  • Cook cellophane noodles according to the package instructions. Rinse under cold water, drain, cut noodles 2-3 times with a pair of scissors, then squeeze out all excess liquid by hand. → This last step helps prevent your salad from being too watery, which would result in a diluted and less intense dressing.
  • Roughly chop the cilantro and set the stems aside for the dressing.
  • Dressing: Place cilantro stems, garlic, ginger, and Thai chilies in a mortar and pound into a paste. Add sugar and salt, pound until dissolved. Add lime juice and soy sauce, stir to mix. → If you don’t have a mortar, finely mince cilantro stems, garlic, ginger, and Thai chilies, then place them with the sugar, salt, lime juice, and soy sauce in a bowl and stir to mix.
Glass Noodle Salad Recipe Step 1-2
  • Place cooked cellophane noodles, cherry tomatoes, scallion, carrot, celery, peanuts, and chopped cilantro leaves in a large bowl.
  • Drizzle the dressing over the salad and toss to combine.
Glass Noodle Salad Recipe Step 3-4

Storage

Store glass noodle salad in an airtight container in the fridge. Keeps fresh for 2 days.

vegan thai glass noodle salad on a plate with chopsticks

More Asian Recipes You’ll Love

If you make this recipe, I’d love for you to give it a star rating ★ below. 

Please follow me on InstagramPinterest, and Facebook or sign up for my free newsletter to never miss the newest recipes. I would be thrilled to welcome you to my community & thank you so much for your support! 💕

📖 Recipe

thai glass noodle salad next to a bowl of peanuts

Thai Glass Noodle Salad

Thai Glass Noodle Salad with fresh vegetables! A delicious, crunchy, fresh, healthy, low-carb Asian salad that is quickly prepared!
Author : Aline Cueni
5 from 1 vote

Click on the stars to leave a vote!

Prep Time :12 minutes
Cook Time :3 minutes
Total Time :15 minutes
Servings : 2
Calories : 299kcal

Ingredients
 

Salad

  • 3.5 oz (100 g) cellophane noodles
  • ½ cup (75 g) cherry tomatoes or one tomato, sliced
  • 1 scallion or shallot, sliced
  • 1 carrot julienned
  • 1 stalk celery finely sliced (Note 1)
  • 2 tbsp peanuts crushed
  • ½ bunch cilantro chopped

Dressing

  • ½ bunch cilantro stems chopped
  • 1 clove garlic sliced
  • ¼ inch piece (½ cm) ginger sliced
  • 2 Thai chilies seeded & sliced
  • 1 tbsp brown sugar
  • tsp salt
  • 3 tbsp lime juice
  • 2 tbsp soy sauce

Instructions
 

  • Cook cellophane noodles according to the package instructions. Rinse under cold water, drain, cut noodles 2-3 times with a pair of scissors, then squeeze out all excess liquid by hand. → This last step helps prevent your salad from being too watery, which would result in a diluted and less intense dressing.
  • Roughly chop the cilantro and set the stems aside for the dressing.
  • Place cooked cellophane noodles, cherry tomatoes, scallion, carrot, celery, peanuts, and chopped cilantro leaves in a large bowl.
  • Dressing: Place cilantro stems, garlic, ginger, and Thai chilies in a mortar and pound into a paste. Add sugar and salt, pound until dissolved. Add lime juice and soy sauce, stir to mix. → If you don't have a mortar, finely mince cilantro stems, garlic, ginger, and Thai chilies, then place them with the sugar, salt, lime juice, and soy sauce in a bowl and stir to mix.
  • Drizzle the dressing over the salad and toss to combine.

Notes

  1. Use Chinese celery if you have the chance to (only available in large Asian Shops). Otherwise, the inner stalks and leaves of celery will do fine.
  2. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Recommended Products

Nutrition

Calories: 299kcal | Carbohydrates: 59g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1204mg | Potassium: 427mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5609IU | Vitamin C: 27mg | Calcium: 66mg | Iron: 3mg
Did you make this recipe?Let me know by leaving a recipe rating below, or by tagging @aline_made on Instagram. I love seeing your beautiful creations!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.