Thai Glass Noodle Salad (Yum Woon Sen ยำวุ้นเส้น)
Prep time
Cook time
Total time
Yield: Serves 2 as main, 4 as side
  • 60 grams glass noodles
To Chop
  • ½ romaine lettuce
  • 1 tomato
  • 1 cucumber
To Cook
  • 2 eggs
  • ½ tablespoon light soy sauce
  • 2 tablespoons oil, divided
  • ¼ onion, peeled and thinly sliced
  • 1 large portobello mushroom (or a handful of small fresh mushrooms), sliced
  • 1 chicken breast, sliced
  • 1 handful bean sprouts
  • 1 tablespoon fish sauce
  • 2 tablespoons Thai sweet chilli sauce (see Naggy note)
  • 3 tablespoons lime juice (preferable freshly squeezed)
  • Toasted peanuts, chopped
  • Fresh coriander and spring onion, finely chopped
  1. Place glass noodles in a laege bowl and pour in boiling hot water. Stir the glass noodles with a pair of chopsticks / tongs to ensure they are submerged in the hot water. Set aside while you prepare the other ingredients.
To Chop
  1. Chop up the romaine lettuce, tomato and cucumber and place them in a mixing bowl (or large serving bowl).
To Cook
  1. Whisk eggs and light soy sauce together. Heat a non-stick frying pan over high heat and add in 1 tablespoon oil. Add in the egg and cook until the egg has set. Remove the egg from the frying pan onto a chopping board. Let the egg cool down slightly. Slice thinly and transfer the egg slices into the mixing bowl with the chopped vegetables.
  2. Heat remaining 1 tablespoon oil in the same frying pan over medium heat. Add in onion and cook until onion has softened. Add in the sliced mushrooms and cook until the mushrooms have softened. Add in the sliced chicken breast and cook until the chicken is no longer pink in colour. Stir in the bean sprouts and heat through to get rid of the raw bean sprout taste.
  3. Remove the frying pan from heat and let the chicken mixture cool slightly before transferring them into the mixing bowl with the egg and chopped vegetables.
  1. Whisk fish sauce, Thai sweet chilli sauce and lime juice together.
  1. Drain the noodles thoroughly. Add them into the mixing bowl with the meat, egg and chopped vegetables. Add in the sauce and toss them together. Serve at room temperature or chill the salad until serving time.
  2. Garnish with toasted peanuts, chopped coriander and spring onion before serving.
Naggy Notes
- If you don't have sweet chilli sauce, replace it with a mix of sugar and sriracha. Don't use 2 tablespoons sriracha as it's very spicy - start with about ½ tablespoon of sriracha and sugar each and work the flavours up from there. If the sugar won't dissolve properly, heat the sauce ingredients just until the sugar dissolves.

- Recipe adapted from Thai-Foodie
Recipe by Foodie Baker at