Healthy Thai Glass Noodle Salad ( Yum Woon Sen ) Recipe

I recently tried a fresh Thai Glass Noodle Salad that grabs flavors from shredded carrots, julienned red bell pepper and a zesty ginger lime dressing. Ground chicken pairs perfectly with tender glass noodles and an assortment of herbs. I’m excited to share this healthy, refreshing twist on a classic salad.

Hey everyone, I’m excited to share my take on a healthy Thai Glass Noodle Salad thats become one of my favorites. This Yum Woon Sen recipe hits all the right spots with its refreshing and slightly spicy flavors.

I start with 200g Thai glass noodles that I soak and drain, then add 200g ground chicken, pork, beef or even cubed tofu for a vegan twist. I mix in fresh shredded carrots, thinly sliced cucumber and a julienned red bell pepper.

A few thin slices of red onion, halved cherry tomatoes, plus fresh cilantro, mint, basil and chopped green onions bring a vibrant crunch to every bite. The zingy Ginger Lime Dressing made with 1/4 cup lime juice, 2 tbsp fish sauce or soy sauce, grated ginger, honey, minced garlic and red chilies ties it all together.

This cold salad is perfect for healthy meal prep and totally redefines a classic Thai noodle salad for me. Enjoy!

Why I Like this Recipe

I really like this recipe because it’s seriously refreshing and the mix of veggies and herbs makes every bite feel light and tasty. I love that I can choose between meat or tofu so it fits my mood whether im in the mood for a meaty meal or something vegan. I also appreciate how quick and easy it is to put together – its perfect for when Im pressed for time or want a healthy meal that doesn’t take forever to make. Plus, the dressing has this awesome balance of spicy, tangy and sweet flavors that keep me coming back for more every time I make it.

Ingredients

• Thai glass noodles provide a light, gluten free base that soaks up tangy dressing flavors.
• Ground chicken adds lean protein for muscle building while enhancing overall savory taste.
• Cubed tofu offers a smooth, vegan protein boost, perfect for varied dietary needs.
• Shredded carrots are high in fibre and vitamin A, adding natural sweetness and crunch.
• Thinly sliced cucumber provides hydration, a crisp texture and a cooling effect.
• Red bell pepper delivers vitamin C and antioxidants, brightening flavor and dish color.
• Ginger lime dressing packs zesty freshness, tanginess and a gentle spicy kick to balance.
• Fresh cilantro, mint and basil offer fragrant notes and antioxidants for an extra boost.

Ingredient Quantities

• 200g Thai glass noodles (soaked and drained)
• 200g ground chicken, pork, beef or cubed tofu for a vegan twist
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 red bell pepper, julienned
• 1/2 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh cilantro, roughly chopped
• 1/2 cup fresh mint leaves, roughly chopped
• 1/2 cup fresh basil leaves
• 3 green onions, chopped
• For the Ginger Lime Dressing:
  • 1/4 cup fresh lime juice
  • 2 tbsp fish sauce (or soy sauce if you’re going vegan)
  • 1 tbsp grated ginger
  • 1 tbsp honey or palm sugar
  • 2 cloves garlic, minced
  • 1-2 red chilies, thinly sliced (adjust to your spice level)

How to Make this

1. Soak your glass noodles in warm water until they soften then drain ’em and set aside.

2. In a large pan, cook your ground meat or tofu over medium heat until it’s browned all over. Drain any excess oil.

3. While that’s cookin, prep the veggies: shred the carrots, slice the cucumber and red onion thin, julienne the red bell pepper, and cut the cherry tomatoes in half.

4. Add the cooked meat or tofu to a big bowl with the noodles and veggies.

5. Toss in the chopped cilantro, mint, basil, and green onions, mix all together.

6. In a small bowl, combine the lime juice, fish sauce (or soy sauce if you’re vegan), grated ginger, honey (or palm sugar), minced garlic, and red chilies.

7. Pour your ginger lime dressing over the salad and stir it well so every piece gets some flavor.

8. Taste and adjust salt or spice if needed, maybe add more lime juice or honey to suit your vibe.

9. Chill the whole salad in the fridge for about 20 minutes so the flavors can blend.

10. Serve cold and enjoy your refreshing, healthy Thai Glass Noodle Salad!

Equipment Needed

1. A bowl for soaking the glass noodles in warm water
2. A colander for draining the noodles once they’re soft
3. A large pan for browning the ground meat or tofu on medium heat
4. A cutting board for prepping all the chopped veggies and herbs
5. A chef’s knife (or any sturdy knife) for slicing, shredding, and julienning ingredients
6. A grater for grating that ginger for the dressing
7. Measuring cups and spoons to accurately add lime juice, fish sauce or soy sauce, honey, and other dressing ingredients
8. A small bowl for mixing up your ginger lime dressing
9. A big mixing bowl to toss together the noodles, meat or tofu, vegetables, and herbs
10. A mixing spoon or spatula for thoroughly combining all components
11. A refrigerator to chill the salad so the flavors can really meld together

FAQ

Healthy Thai Glass Noodle Salad ( Yum Woon Sen ) Recipe Substitutions and Variations

• If you can’t find Thai glass noodles you can use rice noodles or even zucchini noodles since they have a similar texture
• If you’re not into ground chicken or meat you can swap it with finely chopped mushrooms or tempeh which work really well for a vegan twist
• You can replace red bell pepper with yellow or orange bell pepper for a sweeter flavor and a nice pop of color
• If you dont have fish sauce for the dressing, use soy sauce or tamari which still give that salty umami kick

Pro Tips

1. When you’re soaking the glass noodles, keep an eye on them so they don’t get too mushy, cuz nobody likes a sloppy salad.
2. If you decide to use tofu instead of meat, press out as much extra water as possible before cooking so it stays firm and doesn’t crumble in the dish.
3. Make sure all your veggies are cut into similar sizes – it helps everything mix evenly with the dressing and gives the salad a more balanced crunch.
4. When you add the red chilies to the dressing, start with a small amount and taste as you go. Its always easier to add more heat than to try and fix a dish that’s already too spicy.