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    Home > Blog > Pasta & Noodles > Yum Woon Sen with Shrimp (Glass Noodle Salad with Shrimp)

    Yum Woon Sen with Shrimp (Glass Noodle Salad with Shrimp)

    by Teri Lyn Fisher · Published: Feb 15, 2016 · Modified: Oct 2, 2020

    Jump to Recipe
    A bowl of yum wood sen with shrimp garnished with cilantro and a lime wedge.

    I hope everyone had a great weekend! We’re starting the week with something fresh and delicious; our simple version of Tom Woon Sen (or Thai-style Glass Noodle Salad with Shrimp). I absolutely love this dish because it’s so easy to make, only requires a few ingredients and is SO good and SO flavorful! I love making a huge bowl of this stuff and eating it over the next couple of days.

    I know the fish sauce probably seems weird/gross/intimidating/confusing to some of you, but don’t skimp out on this (in Asian grocery stores and some regular grocery stores) or be creeped out! Yes it’s very pungent, but for a recipe like this, it’s perfect! The addition of the fresh lime juice and sugar really mellow the fish sauce flavors out, creating a super simple but fresh and delicious sauce that coats the noodles so well!

    We kept ours pretty simple, but I usually like mine pretty loaded, so feel free to add different veggies of your choice! I like to keep the additional veggies long and thin so they blend into the overall dish a little better. Enjoy! xx, Jenn

    Ingredients for yum wood sen with shrimp in a glass bowl.

    Here are some other recipes you might want to try:
    Vietnamese Egg Rolls
    Lemongrass Beef Bahn Mi
    Cold Soba Noodles with Shrimp
    Sesame Soba Noodles with Shrimp
    Singapore Noodles

    Love shrimp recipes? We do too! Check out our best shrimp recipes post!

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    A bowl of yum wood sen with shrimp garnished on a wooden tray.

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    A bowl of yum wood sen with shrimp garnished with cilantro and a lime wedge.

    Yum Woon Sen with Shrimp (Glass Noodle Salad with Shrimp)

    5 from 3 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 15 mins
    Cook Time: 10 mins
    Total Time: 25 mins
    Servings: 4

      INGREDIENTS  

    • 2 bundles mung bean noodles (clear vermicelli)
    • ½ teaspoon sesame oil
    • ¼ cup plus 1 tablespoon fish sauce
    • juice of 4 limes
    • 2 ½ teaspoons sugar
    • 1 small shallot, thinly sliced
    • 1 serrano pepper, thinly sliced OR 1 1/2 teaspoons crushed red pepper flakes
    • ¼ cup dry roasted peanuts, toasted
    • ½ bunch cilantro
    • 1 green onion, thinly sliced
    • 12 large poached shrimp

    optional

    • mint leaves
    • julienne carrots
    • julienne cucumbers
    • julienne bell peppers

      INSTRUCTIONS  

    • Fill a pot with water and bring to a boil. Place noodle bundles into a large bowl and pour boiling water over bundles, submerging completely. Allow noodles to sit for 5 to 7 minutes or until soft and pliable. Drain, rinse under cold water and toss in sesame oil.
    • Place fish sauce, lime juice and sugar into a large mixing bowl and whisk together. Top with noodles and remaining ingredients.
    • Toss everything together until noodles are well coated. Finish with cracked black pepper and serve with lime wedges.
    Calories: 294kcal Carbohydrates: 55g Protein: 7g Fat: 5g Saturated Fat: 1g Cholesterol: 45mg Sodium: 1344mg Potassium: 139mg Fiber: 2g Sugar: 4g Vitamin A: 111IU Vitamin C: 3mg Calcium: 49mg Iron: 1mg
    CUISINE: thai
    KEYWORD: Glass noodles, yum woon sen
    COURSE: dinner, lunch

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    February 15, 2016 / 3 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

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    Reader Interactions

    February 15, 2016 / 3 Comments

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    1. Gerri

      March 01, 2023 at 7:31 am

      5 stars
      Perfect. My whole family enjoyed this salad, especially my teen-aged grandson.

      Reply
    2. Nicole

      August 21, 2017 at 1:20 am

      I love this and I have made it twice, but I found I REALLY had to sweeten it to get it to the correct taste. Instead of adding massive sugar to cut the sourness of the lime, I put splenda (sue me). It’s now one of the biggest hits, I always get requests for it.

      Reply
    3. Cheese and Chinese

      February 15, 2016 at 10:07 am

      This is one of my favourite dishes too! The sauce is just soooo yummy, and the fish sauce is definitely what makes it. We made it with beef the other day too!

      Reply

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