Yum Woon Sen (Thai Glass Noodle Salad with Shrimp)

This authentic Thai glass noodle salad packs high-quality protein, perfect for muscle recovery while delivering vibrant, fresh flavors.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 300 g (approx. 2 cups) cooked glass noodles · 252 kcal in the whole recipe
• 400 g (14 oz) raw peeled shrimp · 284 kcal in the whole recipe
• 150 g (5.3 oz) raw ground chicken · 214 kcal in the whole recipe
• 1 medium tomato (150 g), chopped · 27 kcal in the whole recipe
• 2 shallots (60 g), thinly sliced · 43 kcal in the whole recipe
• 1 celery stalk with leaves (50 g), finely chopped · 8 kcal in the whole recipe
• 15 g (1/2 cup) fresh cilantro, chopped · 4 kcal in the whole recipe
• 2 cloves garlic (8 g), minced · 12 kcal in the whole recipe
• 1 fresh Thai hot pepper (10 g), finely chopped · 3 kcal in the whole recipe
• 3 tbsp (45 g) fresh lime juice · 11 kcal in the whole recipe
• 2 tbsp (36 g) fish sauce · 13 kcal in the whole recipe
• 2 tsp (10 g) sugar · 39 kcal in the whole recipe
• 1 tbsp (13 g) canola oil · 117 kcal in the whole recipe

Method

1. Whisk the lime juice, fish sauce, sugar, minced garlic, and chopped hot pepper together in a small bowl until the sugar dissolves.

   

2. Heat canola oil in a skillet over medium heat, cook the ground chicken until fully browned, then add shrimp and cook for 2-3 minutes until pink.

   

3. In a large bowl, combine the cooked glass noodles, warm cooked ground chicken, shrimp, tomato, shallot, celery stalk, and cilantro.

   

4. Pour the prepared dressing over the salad, toss gently to combine all ingredients, and serve immediately.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.