Thai Glass Noodle Salad
Discover the fresh and vibrant flavors of Thailand with our simple recipe for Thai glass noodle salad (Yum Woon Sen)!
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Servings :
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, see notes
- 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
- ⅛ 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
- 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.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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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