Thai Glass Noodle Salad is my go-to recipe when I want something light but satisfying. The combination of chewy glass noodles, protein-rich chicken and shrimp, and bright herbs creates a beautiful balance of textures and flavors. I learned this recipe during a cooking class in Bangkok, and it’s been a regular in my kitchen ever since. The best part? It’s much easier to make than you might think.
About the Recipe
This salad is a wonderful mix of Thai flavors – sweet, sour, spicy, and savory. The glass noodles (also called cellophane noodles) soak up the lime-fish sauce dressing beautifully. The herbs add brightness, while the jalapeno brings just enough heat to wake up your taste buds. It’s lighter than traditional pasta salads but just as filling.
Why You’ll Love This Recipe
You’ll love how quick and easy this recipe is to put together. The ingredients might seem fancy, but they’re available in most grocery stores. The salad is naturally dairy-free and can be made gluten-free by checking your fish sauce label. It’s perfect for meal prep since it stays fresh in the fridge. Plus, it’s a great way to try Thai cooking without any complicated techniques.
Thai Glass Noodle Salad
Cooking Tips
– Don’t overcook the glass noodles – they only need a quick dip in hot water
– Cut the noodles into smaller pieces for easier eating
– Taste and adjust the lime juice and fish sauce to your preference
– Add the herbs just before serving to keep them fresh
– Feel free to adjust the spiciness by adding more or less jalapeno
Serving and Storing Suggestions
Serves 4 as a main course or 6 as a side dish. Total prep time: 30 minutes. Store in an airtight container in the fridge for up to 2 days. If making ahead, keep the lettuce separate and add it just before serving.
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Nutrient Benefits
This salad is packed with lean protein from chicken and shrimp. The glass noodles are low in fat and easy to digest. Fresh herbs like mint and coriander are rich in antioxidants. The lime juice adds vitamin C, while the vegetables provide fiber and essential nutrients.
Thai Glass Noodle Salad
Ingredients
- 175 gms Chicken (ground)
- 125 gms Shrimp (medium, peeled, deveined)
- 1 tbsp Sunflower or Canola Oil
- 75 gms Cellophane Noodles (soaked in water, drained and cut into small-medium pieces)
- Juice of 1 Lime
- 2 tbsp Fish Sauce
- 1/2 tbsp Sugar
- 2 tbsp Red Onion (chopped)
- Coriander Leaves (chopped)
- Mint Leaves (chopped)
- 1 Jalapeno (small, sliced into rings)
- 1 1/2 Red Lettuce (torn into small pieces)
Instructions
- Heat oil in a small frying pan and saute the chicken for 2 minutes.
- Remove and drain.
- Bring a pan of water to a boil and poach the shrimps until pink over low flame.
- Drain and cool.
- Cut them into half and transfer them to a bowl.
- Add the chicken to the bowl and keep aside.
- Heat a pan of water and bring to a boil.
- Cook the noodles for a minute or two and drain.
- Rinse under cold water and drain well.
- Combine the lime juice, fish sauce and sugar.
- Stir well till the sugar has dissolved.
- Add the noodles, onions, coriander leaves, mint leaves and jalapeno to the bowl.
- Spoon over the dressing and mix well.
- Place the lettuce on a plate and add the salad on top.
- Serve.
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Frequently Asked Questions
Can I make this salad vegetarian?
Yes. Skip the chicken and shrimp, and add tofu, mushrooms, or extra vegetables instead. Just remember to replace the fish sauce with soy sauce or vegetarian fish sauce.
What are glass noodles?
Glass noodles are clear, thin noodles made from mung bean starch. They turn transparent when cooked and have a slightly chewy texture. You can find them in Asian grocery stores or the international aisle of supermarkets.
How spicy is this salad?
The spice level is mild with one jalapeno, but you can easily adjust it. Remove the seeds for less heat, or skip the jalapeno entirely if you prefer no spice.
