Glass Noodle Salad

This cold Glass Noodle Salad has all the Thai flavors that you love! It is packed with crunchy fresh vegetables, tossed with a spicy peanut dressing and topped with succulent shrimp and chopped peanuts.

5 from 14 votes

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Prep Time: 30

Total Time: 30

Servings: Servings

Calories: 535kcal

Author: Pat Nyswonger

Ingredients

For the Spicy Asian Dressing

½ cup plain sesame oil or olive oil
¼ cup smooth peanut butter
¼ cup freshly squeezed lime juice
¼ cup rice vinegar
3 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 tablespoon brown sugar
1 tablespoon grated ginger root
1 garlic clove grated or minced
1 teaspoon garlic chili sauce
salt and pepper to taste

For the salad:

1 pound cooked shrimp
4 oz glass noodles
3 green onions sliced in 1/2-inch lentos
2 oz. snow peas sliced lengthwise
1 carrot julienned
1 small cucumber sliced
½ red bell pepper cut into thin strips
¼ cup Thai basil leaves torn
¼ cup mint leaves torn cup peanuts, chopped
½ cup salted peanuts chopped coarsely
Lime wedges
1 jalapeno seeded and thinly sliced, optional
Fresh Thai basil and mint sprigs for garnishing

Instructions

For the Spicy Asian Dressing:

Measure all the dressing ingredients into a jelly jar and shake to combine.

For the Glass Noodle Salad:

Add the cooked shrimp to a bowl and toss with 2-3 tablespoons of the salad dressing. Transfer to the refrigerator to marinate while preparing the salad.
Place the rice noodles in a bowl and pour boiling water over them. Allow to soak for 3-4 minutes until they become transparent; then drain and rinse thoroughly with cold water.
In a large salad bowl add the drained glass noodles snow peas, carrots, red bell pepper, green onions, basil and mint.
Pour ⅓ cup of the salad dressing over the salad and toss to combine. Add additional dressing as needed.
Divide the salad equally into 4 chilled salad plates, distribute about 6-7 of the marinated shrimp on top of each salad.
Sprinkle each serving with 1 tablespoon of chopped peanuts and garnish with, jalapeno slices, sprigs of the basil, mint and a lime wedge.

Notes

Glass noodles are made from mug bean flour and water. They may be substituted with rice noodles which are made with rice flour and water.
The noodles are quite long and may be cut in shorter lengths after soaking and rinsing.
Choose a variety of your favorite crunch fresh vegetables.
We wused smooth peanut butter in this recipe, crunch peanut butter is another option.
If using the jalapeno peppers, try slicing them thinly with a small microplane mandoline.

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