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Thai Glass Noodle Salad (Spicy Glass Noodle Salad)

A delightful and vibrant salad featuring glass noodles, fresh veggies, and a spicy dressing, perfect for summer meals and gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch, Salad, Side
Cuisine: Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Noodles and Base
  • 1.4 oz dry glass noodles High-quality glass noodles made from mung beans.
Protein
  • 1 Tablespoon dried shrimp Optional, can be skipped for a vegetarian version.
  • 6 medium or large shrimp Peeled and deveined.
  • 3.5 oz ground pork Cooked with fish sauce.
Vegetables
  • 1 medium tomato, cut into wedges
  • 1/4 cup julienned onion
  • 1 stalk Chinese celery, thinly sliced Or 2 small inner stalks of regular celery.
Dressing and Seasoning
  • 1 teaspoon fish sauce For noodle preparation.
  • 2 Tablespoons fish sauce For dressing.
  • 3 Tablespoons fresh lime juice Adds freshness.
  • 1-3 pieces Thai chilies Adjust to taste.
  • 1 Tablespoon palm sugar, finely chopped Packed.
  • 2 cloves garlic
Garnish
  • 10 sprigs cilantro Cilantro is crucial for flavor.
  • 1/4 cup roasted peanuts, roughly chopped For topping. Can substitute for sunflower seeds if allergic.

Method
 

Preparation
  1. Soak the glass noodles in room temperature water for about 7-10 minutes or until soft and pliable.
  2. Prepare the dressing by chopping the leafy half of the cilantro and setting it aside. In a mortar and pestle, add the chopped cilantro stems, garlic, and Thai chilies, and pound into a paste.
  3. Mix the dressing by adding palm sugar and pounding until dissolved. Add fish sauce and lime juice, stirring to combine.
  4. Prepare the dried shrimp by placing it in a small bowl covered with water. Microwave for 45-60 seconds, then drain and chop.
  5. In a large bowl, combine tomato wedges, julienned onion, and sliced celery.
Cooking
  1. Drain the soaked glass noodles and cut into 2-3 sections. Cook in boiling water for 2 minutes until softened. Drain and set aside.
  2. In the same boiling water, cook fresh shrimp until pink (about 30-45 seconds) then add to the mixing bowl. Cook ground pork with fish sauce until fully cooked, then add to the mixing bowl.
Combining
  1. Add the drained glass noodles to the mixing bowl and pour the dressing over everything. Toss thoroughly.
  2. Chop the leafy cilantro and toss it into the salad. Sprinkle with roasted peanuts just before serving.
Serving
  1. Serve immediately for the best texture.

Notes

Tip: Let all refrigerated ingredients come to room temperature for the best flavor integration. Adjust chili amounts to control heat levels.