Thai Glass Noodle Salad
A bright, tangy, and refreshing salad made with glass noodles, fresh vegetables, and a flavorful dressing. This light dish is perfect for warm days and is easy to make at home.
Ingredients
Noodles and Protein
- 8 oz Glass noodles (mung bean noodles) Soaked or cooked according to package instructions.
- 1 cup Ground pork or shrimp (or both) You can also substitute with chicken or tofu.
Fresh Vegetables
- 1 medium Red onion, thinly sliced
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, sliced Optional but refreshing.
- 1 cup Fresh cilantro, chopped
- 1/2 cup Green onions, sliced
- 1/2 cup Mint, chopped Highly recommended.
Crunchy Topping
- 1/2 cup Crushed roasted peanuts Optional, for added crunch.
Dressing
- 1/4 cup Fresh lime juice
- 3 tbsp Fish sauce
- 1 tbsp Brown sugar or palm sugar
- 2 cloves Garlic, minced
- 1 tbsp Thai chilies or a spoon of chili flakes Adjust to taste.
Instructions
Preparation
- Soak or cook the glass noodles in hot water for about 5 to 8 minutes until tender but not mushy. Rinse with cool water, drain and shake off the excess.
- Cook the protein (ground pork or shrimp) until no longer pink, using a small pan with a splash of water. Ensure it is juicy and cooked through.
- In a bowl, mix together lime juice, fish sauce, brown sugar, minced garlic, and chilies. Taste and adjust seasoning as needed.
Assembly
- In a large bowl, combine the cooked noodles, protein, red onion, cherry tomatoes, cucumber, fresh herbs, and dressing. Toss well to combine.
- Let the salad sit for 5 minutes, then taste and adjust with more lime, fish sauce, or chilies as desired.
- Top with crushed peanuts if desired. Serve slightly chilled or at room temperature.
Notes
This salad is best eaten fresh but can be prepared in advance by storing the components separately to avoid sogginess. Adding crisp lettuce leaves on the side for scooping is a great serving suggestion.