Thai Glass Noodle Salad
Bright, refreshing, and packed with bold flavors, Thai Glass Noodle Salad is a vibrant dish that brings together tender mung bean vermicelli, succulent shrimp, and an array of fresh vegetables and herbs. Tossed in a tangy dressing made with fish sauce, lime juice, and a touch of sweetness, this salad strikes the perfect balance of savory, sweet, and zesty. Highlighted by aromatic shallots, crispy toasted peanuts, and a hint of heat from optional Thai bird's eye chili, this dish is as visually stunning as it is delicious. Perfect as a light meal or a flavorful side, this easy-to-make salad is ready in just 35 minutes and is sure to impress with its authentic Thai flavors and refreshing crunch.
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Recipe Information
Ingredients
- 150 grams Glass noodles (mung bean vermicelli)
- 200 grams Cooked shrimp (peeled and deveined)
- 2 medium Shallots (thinly sliced)
- 150 grams Cherry tomatoes (halved)
- 1 medium Cucumber (thinly sliced into half-moons)
- 15 grams Fresh cilantro (roughly chopped)
- 10 grams Fresh mint leaves
- 2 stalks Green onions (sliced)
- 1 piece Thai bird’s eye chili (finely chopped, optional)
- 3 tablespoons Fish sauce
- 3 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Granulated sugar
- 1 tablespoon Soy sauce
- 30 grams Toasted peanuts (roughly chopped)
- 1 teaspoon Vegetable oil
- 1 liter Water
Instructions
Start by soaking the glass noodles in warm water for 10 minutes or until softened. Drain and set aside.
Bring 1 liter of water to a boil in a large pot. Add the softened noodles and cook for 1-2 minutes until tender but still chewy. Drain immediately, rinse with cold water, and set aside in a large mixing bowl.
In a small bowl, combine the fish sauce, lime juice, granulated sugar, and soy sauce. Stir until the sugar is completely dissolved. Set the dressing aside.
Heat the vegetable oil in a small pan over medium heat. Add the sliced shallots and sauté until golden brown and fragrant. Remove from heat and let cool.
Add the cooked shrimp, halved cherry tomatoes, sliced cucumber, chopped cilantro, mint leaves, green onions, and optional chili to the bowl with the noodles.
Pour the prepared dressing over the salad and toss gently to coat all the ingredients evenly.
Transfer the salad to a serving dish and garnish with toasted peanuts on top.
Serve immediately as a light meal or side dish. Enjoy!
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 4942 mg | 215% | |
| Total Carbohydrate | 182.8 g | 66% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 30.1 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2078 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
