Glass Noodle Salad with Shrimp

5 from 1 vote

Glass Noodle Salad with Shrimp

This quick and refreshing Thai glass noodle salad is packed with crisp veggies, juicy shrimp, and tangy dressing that soaks into every bite. Light, flavorful, and ready in under 30 minutes. It's a perfect weeknight dinner when you want something easy but exciting.

Prep Time15

Cook Time8

Servings: people

Author: Bea & Marco

Ingredients

Salad

5 oz (150 g) dry glass noodle (mung bean or cellophane) sub for vermicelli or thin flat rice noodles
1 lb (450 g) fresh shrimp peeled and deveined
1 cup (100 g) julienned carrot shredded works too
1 cup (100 g) julienned cucumber sliced or shredded is fine too
½ cup (10 g) cilantro leaves save the stalks for dressing
½ cup (10 g) mint leaves
1 small red onion thinly sliced
2 tomato cut into chunks

Dressing

2 garlic cloves chopped
cilantro stalks chopped
2 tablespoon brown sugar
3 tablespoon fish sauce or soy sauce
1 teaspoon chile flakes

Topping

¼ cup peanuts crushed

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Instructions

Salad

Boil the glass noodles in salted water for 2–3 minutes, until they turn fully transparent and feel soft when you bite into them. Use tongs to lift them into a bowl (no need to rinse), then snip them a few times with kitchen scissors to make tossing and eating easier.
5 oz dry glass noodle (mung bean or cellophane)
Lower the heat so the water is just gently simmering. Add the shrimp and poach for 1–2 minutes, or until they curl into a loose “C” shape. If they curl into an “O,” they’re overcooked. Drain and add to the bowl.
1 lb fresh shrimp
Add veggies and herbs to the bowl. You can also use pre-shredded carrots or a bagged slaw mix to save time. Just keep everything fresh and crunchy.
1 cup julienned carrot, 1 cup julienned cucumber, ½ cup cilantro leaves, ½ cup mint leaves, 1 small red onion, 2 tomato

Dressing

Add all the dressing ingredients to a small bowl and mix until the sugar is dissolved.
2 garlic cloves, cilantro stalks, 2 tablespoon brown sugar, 3 tablespoon fish sauce, 1 teaspoon chile flakes

Assemble

Pour the dressing over and toss well until everything’s evenly coated. Finish with chopped peanuts for extra crunch. Serve right away at room temperature!
¼ cup peanuts

Notes

Save time with store-bought veggies. No shame in shortcuts! Pre-shredded carrots or slaw mix work great here. The key is keeping the texture crunchy and fresh.
Taste the dressing before tossing. Everyone's preference is different. Give the dressing a quick taste. You want salty, tangy, and a little sweet. Adjust if needed.
Only dress it when you're ready to serve. The noodles absorb liquid quickly. Tossing at the last minute will keep everything fresh and springy.

Nutrition