This vegan yum woon sen is a meatless version of the classic Thai salad. It features thin glass noodles, a variety of vegetables, and a fresh salad dressing. The dish is sweet, spicy, and savory, and best of all, it can be prepared in just 15 minutes.
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Yum woon sen is a classic Thai dish that is refreshing and flavorful. I love how easy it is to make a vegan version of this dish. This recipe is perfect for a light lunch or dinner when you want something healthy and delicious.
If you like Thai recipes, some of my other favorites include this Thai oyster mushroom noodle stir fry and Thai red curry with tofu. Or try its stir fry cousin pad woon sen.
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❤️ Why you’ll love it
I love how the simple ingredients in this yum woon sen salad come together to form a flavor-packed dish. The combination of soft glass noodles, crunchy vegetables, and the sweet, salty, and tangy dressing is just irresistible.
Glass noodles in this recipe are unique and also naturally gluten-free, making it a great option for those with gluten sensitivities. This is a traditional ingredient in Thai cuisine that is made from mung bean starch, so it is completely plant-based.
The dressing for this salad is also a standout element. It is sweet and salty but rich and aromatic at the same time, thanks to the combination of soy sauce, lime juice, and sugar. This not only adds great flavor to the salad but also helps to bring all the ingredients together for a cohesive dish.
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🧾 Key ingredients
This vegan yum woon sen is a delicious, light, and fresh Thai noodle salad. It’s a perfect dish for a quick, healthy, and satisfying meal.
Glass noodles are the star of this dish. They are gluten-free and have a unique, slippery texture that is perfect for soaking up the delicious flavors of the dressing.
Onion and tomatoes add a refreshing crunch to the salad. They also bring a touch of sweetness and acidity that balances the dish.
Garlic and red chilies are the key to the dressing. They add a spicy kick and a burst of flavor that is essential to this dish.
Dry roasted peanuts add a delicious crunch and a nutty flavor that compliments the other ingredients well.
Fresh cilantro is the perfect finishing touch for this dish. It adds a pop of color and a burst of fresh, herby flavor.
Lime juice is a key ingredient in the dressing. It adds a tangy, citrusy flavor that brings all the other flavors together.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this yum woon sen recipe, a good quality frying pan is crucial. It is used to dry roast the peanuts, which brings out their natural oils and enhances their flavor.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Soak the glass noodles according to the package instructions. Once they are ready, drain the water, but remember to keep a bit of the cooking water.
STEP 2
Peel the onion and slice it thinly. Do the same with the garlic. Wash the chili peppers and slice them.
STEP 3
If you have raw peanuts, dry roast them in a frying pan without oil. Remember to shake the pan or use a spatula to stir them frequently.
STEP 4
Wash the celery stalks and slice them into thin, matchstick-like pieces (julienne style).
STEP 5
Wash the tomatoes and slice them. You can discard the seeds for a nicer finish.
STEP 6
Separately, prepare the dressing for the salad by mixing soy sauce (or tamari for a gluten-free option), freshly squeezed lime juice, and your choice of sugar.
Making the yum woon sen
STEP 1
In a large salad bowl, combine the sliced onion, minced garlic, sliced tomato, julienned celery, and cilantro leaves and stems. Gently mix these ingredients.
STEP 2
Add the cooked glass noodles to the bowl and stir to combine.
STEP 3
Pour the pre-mixed salad dressing and some of the pasta water into the bowl. Stir well to ensure that all the ingredients are coated with the dressing.
STEP 4
Add the dry-roasted peanuts and slices of chili to the bowl. Stir well to distribute these ingredients evenly. Your yum woon sen is now ready to be served.
💡 Expert tip
For the best yum woon sen, prepare the glass noodles following the package instructions. Do not overcook them, especially if you plan to store the salad for later. The noodles will continue to soften slightly as they sit in the dressing, and you want them to remain slightly firm for the perfect texture.
🔄 Variations
Add some color and crunch with carrots. They will complement the other vegetables in the salad and provide a satisfying crunch.
Incorporate a refreshing element with cucumber. The cool, crisp texture of the cucumber will contrast nicely with the soft glass noodles and add a fresh flavor to the dish.
If you enjoy a bit of heat in your food, consider adding bell peppers. They come in various colors, each adding a different flavor to the salad, and they will contribute to the texture with their crunchiness.
Purple cabbage can be a great addition if you don’t go overboard. It will not only add a pop of color but also a satisfying crunch and a slightly peppery flavor.
🥣 Serving ideas
Yum woon sen is a versatile Thai dish that can be enjoyed in many different ways. It is a perfect side dish for a variety of main courses. I love serving it with a spicy Thai curry or a delicious stir-fry.
It also makes a great addition to a salad. You can serve it on a bed of fresh greens, such as lettuce or spinach, for a light and refreshing meal.
If you want to make a complete meal out of it, consider adding some protein. Crispy tofu or tempeh is a great option for a vegan meal. If you are not vegan, you can also add some cooked shrimp or chicken.
❄️ Storing tips
This refreshing Thai glass noodle salad is best enjoyed fresh due to the delicate nature of the ingredients.
However, if you have leftovers, you can store them in the refrigerator for 1-2 days in an airtight container. Keep in mind that the noodles and vegetables may become soggy as they continue to marinate in the dressing.
I do not recommend freezing this salad. The texture of the vegetables and noodles will be compromised once they are thawed, resulting in a less-than-desirable consistency. This is especially true for the glass noodles, which are best enjoyed fresh and tender.
🤔 FAQs
Can I use other types of noodles for this salad?
Yes, you can. However, the yum woon sen salad is traditionally made with glass noodles. If you want to keep the traditional flavors, it is best to use these noodles.
Why do I need to reserve the cooking water from the noodles?
The reserved cooking water is used to adjust the consistency of the salad dressing. If the dressing is too thick, you can add a little bit of the reserved water to thin it out. It also helps the dressing to stick to the noodles well.
Why do I need to dry roast the peanuts?
Dry roasting the peanuts enhances their flavor and makes them crunchier. If you have raw peanuts, it is definitely worth taking the extra few minutes to dry roast them. However, if you are using pre-roasted peanuts, you can skip this step.
Do I need to remove the seeds from the chili peppers?
It is not necessary to remove the seeds from the chili peppers unless you want to reduce the heat. The seeds are the spiciest part of the chili, so if you prefer a milder salad, you can remove them.
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Yum Woon Sen (Thai Glass Noodle Salad)
Equipment
Ingredients
- 2 oz Glass noodles -> which noodles are gluten-free
- 1 Onion medium
- 1 Tomatoes medium
- 2 cloves Garlic
- 1 Red chilies small
- 2 Celery stalk
- ¼ cup Dry roasted peanuts
- 6-8 sprigs Cilantro
- 3 Tbsp Soy sauce -> gluten-free soy sauce substitutes
- 2 tsp Cane sugar
- 4 Tbsp Lime juice
- ¼ cup Reserved cooking water
Instructions
Preparation
- Cook or soak glass noodles according to package instructions. Drain water when they are ready. Keep a bit of the cooking water.
- Peel and slice onion thinly.
- Peel and mince the garlic finely.
- Wash and slice chili peppers.
- If you have raw peanuts, dry roast them over medium heat in a frying pan without oil. It will take 1-2 minutes. Shake the pan or use a spatula to stir frequently.
- Wash and thinly slice celery stalks similar to matchsticks (aka julienne style).
- Wash and slice tomatoes. You can discard the seeds for a nicer finish.
- Separate the cilantro leaves from the stems. Don’t discard the stems, you will add that to the salad as well.
Let’s mix the salad!
- In a small bowl, mix soy sauce (for gluten-free, use tamari), freshly squeezed lime juice, and sugar of your choice.
- Now take a large salad bowl and add first sliced onion, minced garlic, sliced tomato, julienned celery, cilantro leaves, and stems. Gently mix them.
- Add cooked glass noodles. Stir again.
- Add pre-mixed salad dressing and some pasta water to the salad and stir well.
- Add the dry-roasted peanuts and slices of chilies. Stir well. Ready to serve it!
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