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Thai Glass Noodle Salad

Thai Glass Noodle Salad Recipe

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 4 oz glass noodles
  • 8 oz raw shrimp, peeled and deveined
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1/2 English cucumber, halved lengthwise and thinly sliced
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 2 green onions, thinly sliced on the bias
  • 2 tbsp roasted peanuts, roughly chopped
  • 3 tbsp fresh lime juice
  • 2 tbsp fish sauce
  • 2 tsp sugar
  • 2 cloves garlic, minced
  • 1 to 2 Thai bird’s eye chilies, thinly sliced

Method
 

  1. Soak the glass noodles in a large bowl of boiling water for 5 to 7 minutes until clear and tender. Drain, rinse with cold water, and snip the long strands a few times.
  2. Cook the shrimp in a small pot of boiling water for 2 to 3 minutes until pink and just curled. Drain, cool in cold water, and pat dry.
  3. Whisk the lime juice, fish sauce, sugar, garlic, and chilies in a small bowl until the sugar dissolves. Taste and adjust.
  4. Toss the noodles, shrimp, tomatoes, onion, cucumber, cilantro, and green onions with the dressing. Transfer to a plate, scatter with peanuts, and serve right away.

Notes

The shrimp can also be poached in the dressing for extra flavor: simmer them directly in the whisked dressing for 2 minutes, then cool before assembling. If you want to use ground pork, cook it as described in the tips above.