Thai Prawn and Glass Noodle Salad
Experience the vibrant flavors of Thailand with this Thai Prawn and Glass Noodle Salad—a perfect balance of zesty, savory, and refreshing ingredients. This light yet satisfying dish combines tender glass noodles with succulent prawns, crisp vegetables like cucumber and cherry tomatoes, and a tangy lime-based dressing infused with the bold flavors of fish sauce, palm sugar, garlic, and bird’s eye chili. Fresh herbs like coriander and mint add a fragrant touch, while roasted peanuts provide a satisfying crunch. Ready in just 30 minutes, this quick and healthy salad is ideal for a refreshing lunch or an impressive side dish at dinner. Dive into this flavorful Thai-inspired recipe for a taste of Southeast Asia.
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Recipe Information
Ingredients
- 150 grams glass noodles (bean thread noodles)
- 300 grams prawns, peeled and deveined
- 2 whole lime
- 3 tablespoons fish sauce
- 2 tablespoons palm sugar (or substitute with brown sugar)
- 2 pieces bird's eye chili, finely chopped
- 2 cloves garlic, minced
- 1 medium red onion, thinly sliced
- 150 grams cherry tomatoes, halved
- 1 small cucumber, thinly sliced
- 2 tablespoons fresh coriander leaves (cilantro), chopped
- 2 tablespoons mint leaves, chopped
- 2 tablespoons peanuts, roasted and roughly chopped
- 1 liter water
Instructions
Bring 1 liter of water to a boil in a medium pot. Remove the pot from heat and soak the glass noodles in the water for 5-7 minutes, or until softened. Drain the noodles, rinse under cold water, and set aside.
In the same pot, bring fresh water to a gentle boil. Add the prawns and cook for 2-3 minutes or until pink and fully cooked. Drain and let them cool slightly.
In a small bowl, combine the juice of 2 limes, fish sauce, palm sugar, minced garlic, and finely chopped bird's eye chili. Stir until the sugar has dissolved to create the dressing.
In a large mixing bowl, add the softened glass noodles, cooked prawns, sliced red onion, halved cherry tomatoes, and sliced cucumber.
Pour the prepared lime dressing over the salad ingredients. Toss well to ensure the noodles and vegetables are evenly coated.
Add the chopped coriander, mint leaves, and roasted peanuts to the salad. Gently toss again to mix.
Plate the salad in a serving dish or individual bowls. Garnish with additional peanuts or herbs if desired. Serve immediately and enjoy this refreshing Thai dish!
Nutrition Facts
Calories |
207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.5 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1048 mg | 46% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 10.8 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 570 mg | 12% | |
*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.
