Description
A vibrant and flavorful Thai Glass Noodle Salad packed with fresh vegetables, shrimp, and a zesty dressing, perfect for any occasion.
Ingredients
Scale
- 1.4 oz dry glass noodles (bean threads or bean vermicelli)
- 1 Tablespoon dried shrimp (optional)
- 1 medium tomato, cut into wedges
- 1/4 cup julienned onion
- 1 stalk Chinese celery or 2 inner small stalks, thinly sliced
- 6 medium or large shrimp, peeled and deveined
- 3.5 oz ground pork
- 1 teaspoon fish sauce (for pork flavoring)
- 2 Tablespoons fish sauce (for dressing)
- 3 Tablespoons fresh lime juice
- 1 Tablespoon palm sugar, finely chopped
- 10 sprigs cilantro, roughly chopped
- 2 cloves garlic, minced
- 1–3 Thai chilies, adjusted to taste
- 1/4 cup roasted peanuts, roughly chopped
Instructions
- Soak the glass noodles in room temperature water for 7-10 minutes until soft.
- Make the dressing by mixing cilantro stems, garlic, and chilies into a paste. Add palm sugar, fish sauce, and lime juice; set aside.
- Prepare the dried shrimp by soaking in hot water for about 5 minutes, then chop.
- Mix the tomatoes, onion, and celery in a large bowl; add the chopped dried shrimp.
- Cook the soaked glass noodles in boiling water for 2 minutes, then drain.
- Cook the fresh shrimp in boiling water until translucent, about 2-3 minutes, and add to the mixing bowl.
- Cook the ground pork in boiling water with fish sauce until fully cooked, about 3-4 minutes, then add to the mixing bowl.
- Combine everything in the mixing bowl, pour over the dressing, and toss until well mixed.
- Toss in chopped cilantro leaves and peanuts, giving a final mix.
- Serve immediately for vibrant flavors.
Notes
Best enjoyed fresh but can be refrigerated for up to 2 days. Keep dressing separate for storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 160mg