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Thai Clear Noodle Salad (Yum Woon Sen)

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“I made this recipe in a Thai noodle cooking class. It tasted so good and fresh, and was very easy. Great for a summer evening when you want something that's filling and delicious, but not served hot.”

Ingredients Nutrition

  • 2 (3 1/2 ounce) packages mung bean noodles (bean thread noodles)
  • 1 12 lbs ground turkey (or ground pork, thinly sliced cooked pork, cooked shrimp, or shredded cooked chicken, your choice)
  • 2 large carrots, cut match stick style (about 1 cup)
  • 2 celery ribs, thinly sliced (about 1/2 cup)
  • 2 shallots, thinly sliced (about 1/4 cup)
  • 12 cup green onion, chopped
  • 12 cup cilantro, chopped
  • 1 cup roasted peanuts, unsalted
  • 1 bunch romaine lettuce, torn
  • 14 head cabbage, chopped
  • 1 teaspoon chili flakes
  • 7 tablespoons fish sauce
  • 7 tablespoons lime juice
  • 5 teaspoons brown sugar
  • 3 fresh red jalapeno chiles or 3 Thai chiles, chopped


  1. Soak mung bean noodles in warm water for 15 minutes. Drain and cut into short lengths and place in a bowl. Pour hot water over the noodles and soak for another 5 minutes. Drain in a colander, and rinse with cold water to separate the noodles. Let stand in the colander until ready to use.
  2. Cook ground turkey with a little water over medium heat. When brown, drain any excess water, and place in a large mixing bowl. Let cool 5 minutes.
  3. Mix dressing ingredients in a small bowl, and taste for proper balance of sweet/sour/salty/spicy. Adjust if necessary. Pour dressing over cooked ground turkey and toss lightly.
  4. Add noodles and stir until well mixed. Taste and adjust if necessary.
  5. Add carrot, celery, shallot, green onion, cilantro, and 1/2 cup of peanuts. Toss well.
  6. Divide lettuce and cabbage on serving plates. Place noodle mixture on top, and sprinkle with remaining peanut, and chili flakes.

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