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Thai Glass Noodle Salad with Chicken and Prawns (Yam Woon Sen)

This is a spicy Thai salad based on glass noodles with chicken and prawns. Great during summer as an entre or with other dishes buffet style. Pork can be substituted for the chicken.


  • 100 g. bean thread (glass) noodles (woon sen)

  • 1 tablespoon vegetable oil (nam man)

  • 1 chicken breast (gai)

  • 4 tablespoons lime juice (nam manow)

  • 3 tablespoons fish sauce (nam pla)

  • 1 tablespoon sugar (nam tarn)

  • 4 small green chillies (prik kii noo), finely chopped

  • 1/2 medium white onion (haum yai), sliced thin

  • 1/2 cup chopped coriander (puk she)

  • 1/4 cup chopped green onion (ton haum)

  • 1 lettuce (pak salat) shredded

  • 1 pkt cherry tomatoes (ma keua tet) sliced in halves

  • 5 pickled garlic cloves (gratium dong), chopped

  • 200 g small cooked prawns (goong)

  • 2 tablespoons crisp-fried thai shallots

  • black pepper (pik thai dum) to taste


  • 1.

    Put mung bean noodles in a bowl and pour in lukewarm water to cover. Let soak until soft and pliable (about 15 minutes). Drain. Add noodles to a large pot of boiling water. Reduce to medium heat; cook until noodles are plump and glass like (3 to 5 minutes). Drain in a colander; rinse with cold water; drain again. Cut into 3 or 4 inch lengths. Chill.

  • 2.

    Pour oil into a hot wok or skillet. Add chicken; sauté until it loses its pink color. Break into small morsels. Season with salt and pepper to taste. Cool.

  • 3.

    Using a mortar and pestle, pound together chili, lime juice, nam pla, and sugar. Mix with shallots and coriander; pour over noodles and mix thoroughly. Add chicken, prawns, tomatoes. Lettuce, shallots, onion, and pickled garlic; mix well.

  • 4.

    Sprinkle with the crisp fried shallots.


NOTE: Crisp fried shallots and pickled garlic are available in Asian grocery stores. If shallots are unavailable they are easy to make. Just fry some sliced shallots in a little oil until browned and crisp.

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