Name: Yum Woon Sen (Thai Glass Noodle Salad)
Cook time: 30 minutes
Total time: 30 minutes
Yield: 4 servings
Ingredients: 6 garlic cloves, finely chopped (about 1 Tbsp.); 6 red Thai chiles, finely chopped (about 1 Tbsp.); ⅔ cup fresh lime juice (from 4–6 limes); ¼ cup fish sauce; ¼ cup (lightly packed) finely chopped cilantro stems; 2 Tbsp. (or more) sugar; Kosher salt; 4 oz. bean thread (cellophane or glass) noodles; 8 whole or sliced dried wood ear mushrooms (about ½ oz.; optional); Kosher salt; 4 oz. ground pork; 8 oz. large shrimp, peeled, deveined; 1 small white onion, thinly sliced; 3 scallions, cut into 1" pieces; 2 medium celery stalks, preferably Chinese, leaves reserved, thinly sliced; 1 medium plum tomato, cored, cut into wedges; Cilantro leaves (for serving)

Photo by Joseph De Leo, Food styling by Rebecca Jurkevich

Yum Woon Sen is my go-to recipe for picnics and potlucks. I love the lightness of the dish and how its vibrant flavor profile provides a refreshing contrast to heavier sides like mayo-based pasta salads. Composed of bean thread noodles (also known as cellophane or glass noodles), this classic version includes both ground pork and poached shrimp, making it fit for either a side dish or main meal. The bean thread noodles, which have a neutral flavor and are quite absorbent, make the perfect vessel to showcase the bright, citrusy flavors of the dressing that’s made with lime juice, fish sauce, and Thai chiles for a touch of heat. While the recipe is delicious as written, it also makes a great base to make yum woon sen talay: an all-seafood version often made with prawns, mussels, fish balls, and squid.

To make serving easier, you can cut the rehydrated noodles into 1"–2" pieces with kitchen shears after soaking. It’s best to toss the cooked noodles in the dressing while still warm so they soak up all of the dressing. While it might seem like a lot at first, the noodles will soak it all up.