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.
Servings: 4 Servings
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.
Nutrition
Serving: 1 | Calories: 535kcal | Carbohydrates: 30g | Protein: 42g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 21g | Cholesterol: 239mg | Sodium: 1310mg | Fiber: 7g | Sugar: 6g
