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.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Start by soaking the glass noodles in warm water for 10 minutes or until softened. Drain and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the cooked shrimp, halved cherry tomatoes, sliced cucumber, chopped cilantro, mint leaves, green onions, and optional chili to the bowl with the noodles.

Step 6

Pour the prepared dressing over the salad and toss gently to coat all the ingredients evenly.

Step 7

Transfer the salad to a serving dish and garnish with toasted peanuts on top.

Step 8

Serve immediately as a light meal or side dish. Enjoy!

Nutrition Facts

Serving size	1990.6 grams (1990.6g)

Amount per serving	% Daily Value*
Calories	1145

Total Fat 22.70g	29%
Saturated Fat 3.00g	15%
Polyunsaturated Fat 2.80g
Cholesterol 391mg	130%
Sodium 4942mg	215%
Total Carbohydrate 182.80g	66%
Dietary Fiber 11.10g	40%
Total Sugars 30.10g
Protein 65.20g	130%

Vitamin D 0IU	0%
Calcium 360mg	28%
Iron 8mg	45%
Potassium 2078mg	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.

Source of Calories

Fat: 17.1%

Protein: 21.8%

Carbs: 61.1%