We're loving this Thai glass noodle salad with shrimp lately, especially on hot, lazy days when we want something light with bold flavor. It's quick, it's fresh, and so satisfying. The springy noodles soak up the tangy lime dressing like magic. Toss in some crunchy veggies and a handful of shrimp, and you've got an easy meal that's light and a hit for the whole house!
📮 Save this recipe for later!
We'll email this post to you, so you can come back to it.
Jump to:
Weekdays can get hectic, and some nights we just need something that comes together fast but still feels fresh and flavorful. This glass noodle salad solves it.
It's fast, fresh, and surprisingly filling for how light it is. No oven, barely any cooking, and minimal cleanup.
The noodles are fun and bouncy, the shrimp cooks in mere minutes, and the tangy, refreshing dressing ties everything together. We often swap the veggies with whatever we have on hand. The same goes for the protein: rotisserie chicken, leftover barbecue from the weekend, or simply air-fried tofu. This glass noodle salad will never fail!
If you love fresh flavors like this, you might also want to try our Thai basil beef or Vietnamese lemongrass noodles salad. They're both quick and packed with herbs. Or switch things up with our easy salmon poke bowl or air fryer teriyaki salmon for something just as satisfying, but with a different twist!
What is glass noodle salad?
Thai glass noodle salad, also known as yum woon sen, is a light, refreshing dish made with slippery, chewy noodles that soak up any dressing. It's a popular dish both in Thai and Vietnamese cooking, and typically includes a mix of crisp veggies, herbs, and protein like shrimps, minced chicken, or pork.
The original Thai version often uses dried shrimp that's soaked and pounded to boost umami, but we're keeping it simple with fresh shrimp instead.
The noodles themselves are made from mung bean starch. They're thin, dry, and white when uncooked, but turn beautifully transparent once boiled. Naturally gluten-free and quick to cook, they make this salad feel light but still totally satisfying!
Why we keep making it
It's fast, but you'll still feel good serving it-You don't always have time (or energy) to make a complicated dinner, but this one feels like you did. The noodles and shrimp cook in minutes, and everything comes together with just minimal slicing and tossing, like our Korean meatballs.
It's light enough for summer, but filling enough to be dinner-A bowl of lettuce just isn't going to cut it, right? This hits that sweet spot with chewy noodles, juicy shrimps, crisp veggies, and tangy lime dressing that actually satisfies.
It adds variety without complicating your life-You want something different but still doable. We've simplified the Thai glass noodle salad recipe to keep it simple with familiar ingredients that still deliver the flavorful essence of the dish.
What you'll need
Glass noodles-These are thin, clear noodles made from mung bean starch. They're slippery, chewy, and perfect for soaking up all the flavor from the dressing. You'll find them in most Asian aisles or online.
Shrimp-Quick to cook and high in protein, shrimp adds a juicy, savory bite that makes this glass noodles salad feel like a full meal. We use peeled, tail-off shrimp to keep it easy.
Fish sauce-Don't let the name scare you off! It doesn't make the salad taste fishy. It's a staple in Southeast Asian cooking and adds that deep, salty, umami flavor that makes everything taste more alive. If you ever wonder why Thai takeout tastes so good, it most probably has fish sauce!
Cucumber and carrot-These bring the crunch and freshness.
Fresh herbs-Take this glass noodle salad to another level! They add that fresh, cool note that brings everything together.
You'll find all the exact measurements in the recipe card below.
Substitutions and variations
Swap the glass noodle-Rice vermicelli or even thin flat rice noodles will work amazingly!
No fish sauce?-Use soy sauce instead. We prefer the less-sodium soy sauce for its added flavor without the extra salt.
Switch up the protein-Swap the shrimp with cooked or rotisserie chicken or tofu. That leftover grilled steak sitting in the fridge? Use that too! Just cut them into bite-sized pieces.
Want to skip slicing? Or mix things up?-This glass noodle salad is super flexible when it comes to veggies. Use what you already have, like bell peppers, shredded cabbage, snap peas, or even a handful of salad mix. Short on time? Grab pre-shredded carrots or a bag of slaw mix. As long as it's fresh and crisp, it works.
Watch the video recipe
Step-by-step instructions
Cook the noodles
Boil them in salted water for 2-3 minutes. Use tongs to lift them out into a bowl. Snip them a few times with a kitchen scissors.
Poach the shrimp
Lower the heat to a simmer. Add the shrimp and poach for 1-2 minutes, until they curl into a loose "C" shape. If they curl into an "O", they're overcooked.
Prep the bowl
Add the shrimp into the bowl with the herbs (pick the coriander leaves, save the stalks for dressing), sliced onion, cucumber, and carrot.
Make the dressing
In a small bowl, mix chopped garlic and coriander stalks together with fish sauce, lime juice, chile flakes, and brown sugar.
Toss
Pour the dressing over and toss. Sprinkle with crushed peanuts just before serving!
Our best tips
- No need to pre-soak the noodles. Just boil them for a few minutes until they're fully transparent and soft. It's faster, easier, and the texture turns out just right.
- Use scissors to snip the noodles. This makes tossing and eating them easier.
- Poach the shrimp in the same pot. No need to dirty another pan. Once the noodles are out, lower the heat and poach the shrimp in the same water. They're done when they curl into a loose "C", and if they curl into an "O", they're overcooked.
- Save time with store-bought veggies. No shame in shortcuts! Pre-shredded carrots or slaw mix work great here. The key is keeping the texture crunchy and fresh.
- Taste the dressing before tossing. Everyone's preference is different. Give the dressing a quick taste. You want salty, tangy, and a little sweet. Adjust if needed.
- Only dress it when you're ready to serve. The noodles absorb liquid quickly. Tossing at the last minute will keep everything fresh and springy.
Serve and storage guide
Serve
- This glass noodle salad is best served at room temperature, right after tossing everything together.
- Sprinkle the crushed peanuts in the serving bowls to keep them crunchy.
Store
- Glass noodles tend to firm up and turn slightly hard once stored in the fridge, which is why we prefer enjoying this salad fresh.
- This salad is not ideal for reheating, even if to help soften the noodles, because of the fresh veggies and herbs.
Make ahead
- Prep everything a few hours in advance. We usually add the noodles to a bowl and pile them with shrimps, veggies, and herbs without mixing.
- Keep the noodles, dressing, and crushed peanuts separate.
- Toss everything together right before serving so the noodles stay springy and the veggies stay crisp.
Frequently asked questions
Yes! Go for thin noodles like vermicelli or thin flat rice noodles. Soba noodles would also work. Avoid pasta or wheat noodles, which can feel too heavy for this kind of salad.
Nope, soaking glass noodles isn't necessary for this recipe. I grew up eating glass noodles, and honestly, boiling them straight works just as well. You'll get the same texture and flavor with fewer steps and fewer bowls to wash.
Totally. Rotisserie chicken, tofu, leftover grilled steak, anything goes. Just cut it into bite-sized pieces so it mixes easily.
Yes, you can make this glass noodle salad a few hours ahead of time. We like to layer the noodles, shrimp, veggies, and herbs in a bowl, but without mixing. Keep the dressing and peanuts separate. Right before serving, we toss everything together so it stays fresh and crunchy.
Whether it's a weeknight dinner or a make-ahead meal for guests, this glass noodle salad is one of those recipes that just works. It's flexible, it's fast, and it brings so many flavors with little effort. We hope it becomes one of your go-tos, too.
More weeknight dinner recipes
Did you try this glass noodle salad?
We'd love to hear from you! Leave us a ★★★★★ rating and drop a comment below - tell us how it went, what you enjoyed, or what you'd tweak. And if you share it on Instagram, don't forget to tag us - we'd love to see them!
Thank you! -Bea and Marco
📖 Recipe
Glass Noodle Salad with Shrimp
Video
Ingredients
Salad
- 5 oz (150 g) dry glass noodle (mung bean or cellophane) sub for vermicelli or thin flat rice noodles
- 1 lb (450 g) fresh shrimp peeled and deveined
- 1 cup (100 g) julienned carrot shredded works too
- 1 cup (100 g) julienned cucumber sliced or shredded is fine too
- ½ cup (10 g) cilantro leaves save the stalks for dressing
- ½ cup (10 g) mint leaves
- 1 small red onion thinly sliced
- 2 tomato cut into chunks
Dressing
- 2 garlic cloves chopped
- 2 lime (juice)
- cilantro stalks chopped
- 2 tablespoon brown sugar
- 3 tablespoon fish sauce or soy sauce
- 1 teaspoon chile flakes
Topping
- ¼ cup peanuts crushed
Instructions
Salad
- Boil the glass noodles in salted water for 2-3 minutes, until they turn fully transparent and feel soft when you bite into them. Use tongs to lift them into a bowl (no need to rinse), then snip them a few times with kitchen scissors to make tossing and eating easier.5 oz dry glass noodle (mung bean or cellophane)
- Lower the heat so the water is just gently simmering. Add the shrimp and poach for 1-2 minutes, or until they curl into a loose "C" shape. If they curl into an "O," they're overcooked. Drain and add to the bowl.1 lb fresh shrimp
- Add veggies and herbs to the bowl. You can also use pre-shredded carrots or a bagged slaw mix to save time. Just keep everything fresh and crunchy.1 cup julienned carrot, 1 cup julienned cucumber, ½ cup cilantro leaves, ½ cup mint leaves, 1 small red onion, 2 tomato
Dressing
- Add all the dressing ingredients to a small bowl and mix until the sugar is dissolved.2 garlic cloves, cilantro stalks, 2 tablespoon brown sugar, 3 tablespoon fish sauce, 1 teaspoon chile flakes, 2 lime (juice)
Assemble
- Pour the dressing over and toss well until everything's evenly coated. Finish with chopped peanuts for extra crunch. Serve right away at room temperature!¼ cup peanuts
Notes
- Save time with store-bought veggies. No shame in shortcuts! Pre-shredded carrots or slaw mix work great here. The key is keeping the texture crunchy and fresh.
- Taste the dressing before tossing. Everyone's preference is different. Give the dressing a quick taste. You want salty, tangy, and a little sweet. Adjust if needed.
- Only dress it when you're ready to serve. The noodles absorb liquid quickly. Tossing at the last minute will keep everything fresh and springy.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Bea & Marco says
We know how overwhelming weekday dinners can feel, especially when you're tired but still want something fresh that isn't just a sandwich. That’s exactly why we made this glass noodle salad. It’s fast, light, and a full meal, and you can totally use what you already have in the fridge. We’ve been making it on repeat this summer, and we hope it helps take one thing off your plate, too.