Photo: Takeaway · CC BY-SA 3.0 · Wikimedia Commons

Glass noodle salad with shrimp, minced pork, wood ear mushrooms, red onion, red chilli, spring onion and coriander on a white plate — Photo: Takeaway · CC BY-SA 3.0 · Wikimedia Commons

Thai · Lunch · Dinner

Thai Glass Noodle Salad with Shrimp and Pork

Name: Thai Glass Noodle Salad with Shrimp and Pork
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Thai
Ingredients: 100 g (about 2 small bundles) dried mung bean glass noodles; 200 g raw shrimp, peeled and deveined; 200 g lean minced pork; 6 cups water for soaking noodles and boiling; 3 tbsp water for cooking pork; 2 medium shallots, thinly sliced; 2 stalks celery (Chinese celery if available), cut into 3 cm lengths; 1 cup cherry tomatoes, halved; 2 spring onions, cut into 3 cm lengths; 1/2 cup loosely packed fresh coriander, roughly chopped; 3 Thai bird's eye chillies, finely chopped; 2 cloves garlic, finely chopped; 5 tbsp (about 2-3 limes) lime juice; 1 1/2 tbsp fish sauce; 2 tsp palm or white sugar; 4 large leaves lettuce leaves, to serve; 2 tbsp unsalted roasted peanuts, chopped

ยำวุ้นเส้น (Yam Woon Sen)

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Slippery glass noodles, juicy shrimp and lean minced pork tossed in a sharp lime, chilli and fish sauce dressing with crunchy celery, shallots and fresh herbs. Bright, spicy and light.

Prep: 20 min
Cook: 10 min
Total: 30 min
Serves: 4

Easy
Dairy Free

11%

Per serving227kcal11% of a 2,000 kcal day

19gProtein

32gCarbs

3gFat

2gFiber

Calories come from: Carbs 56% · Fat 11% · Protein 33%

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Ingredients

For 4 servings

100 g (about 2 small bundles)dried mung bean glass noodles
200 graw shrimp, peeled and deveined
200 glean minced pork
6 cups1,500 gwater for soaking noodles and boiling
3 tbsp45 gwater for cooking pork
2 medium60 gshallots, thinly sliced
2 stalks40 gcelery (Chinese celery if available), cut into 3 cm lengths
1 cup150 gcherry tomatoes, halved
230 gspring onions, cut into 3 cm lengths
1/2 cup loosely packed15 gfresh coriander, roughly chopped
36 gThai bird's eye chillies, finely chopped
2 cloves6 ggarlic, finely chopped
5 tbsp (about 2-3 limes)75 glime juice
1 1/2 tbsp27 gfish sauce
2 tsp8 gpalm or white sugar
4 large leaves80 glettuce leaves, to serve
2 tbsp20 gunsalted roasted peanuts, chopped (optional)

Steps

1
Soak the glass noodles in warm water from the soaking water for 10 minutes until pliable, then drain and cut into shorter lengths with scissors.
2
Mix the lime juice, fish sauce, sugar, garlic and chillies in a large bowl, stirring until the sugar dissolves.
3
Bring the remaining water to a boil in a pot.
4
Blanch the noodles for 1 minute until clear, then lift out with a strainer and drain well.
5
Add the shrimp to the same boiling water and cook 2 minutes until pink and opaque throughout, then drain.
6
Put the minced pork and 3 tbsp water in a small pan over medium heat.
7
Cook the pork, breaking it up, for 4-5 minutes until no pink remains and it reaches 71 °C / 160 °F.
8
Add the warm noodles, shrimp and pork with its juices to the dressing and toss so the noodles soak it up.
9
Add the shallots, celery, tomatoes, spring onions and coriander and toss gently.
10
Taste and brighten with a squeeze more lime or extra chilli if needed, rather than more fish sauce.
11
Line plates with lettuce leaves, pile the salad on top and sprinkle with peanuts if using.

Swaps, storage and make-ahead

Swaps

Use firm tofu, cubed and briefly blanched, in place of the shrimp and pork, and swap the fish sauce for a vegan fish sauce or light soy sauce labelled vegan for a plant-based version.
Replace the minced pork with lean minced chicken or turkey, cooked the same way until it reaches 74 °C / 165 °F.
Use thinly sliced red onion instead of shallots if they are easier to find.
Leave out the peanuts or use toasted sunflower seeds for a peanut-free version.

Storage

This salad is best eaten fresh, as the noodles soak up the dressing and the herbs wilt; refrigerate any leftovers in a covered container within 2 hours and eat within 1 to 2 days, cold or at room temperature. Do not freeze.

Make ahead

Mix the dressing and slice the vegetables and herbs up to a day ahead, storing them separately in the fridge. Cook the shrimp and pork up to a day ahead and chill, then soak and blanch the noodles and toss everything together just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: CrustaceansFishPeanutsCelery

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (636 g)	Per 100 g
Calories	227 kcal	36 kcal
Protein	19.2 g	3 g
Carbohydrates	32.1 g	5 g
of which sugars	5.3 g	0.8 g
Fiber	1.9 g	0.3 g
Fat	2.7 g	0.4 g
of which saturated	0.9 g	0.1 g
Sodium	885 mg	139 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.