Description
Thai Glass Noodle Salad with Peanut Dressing is a vibrant and refreshing dish that brings together the unique textures of glass noodles and a creamy, flavorful peanut sauce. This easy-to-prepare salad features succulent shrimp and colorful vegetables, making it an excellent choice for light lunches, dinners, or appetizers at gatherings. With its delightful presentation and burst of flavors, this recipe is sure to impress your guests or family. Whether served warm or chilled, it’s a versatile dish that can easily be customized to suit your taste preferences.
Ingredients
Scale
- 8 oz cooked glass noodles
- 1 lb large shrimp, cooked and peeled
- 1/4 small red cabbage, shredded
- 1 small red bell pepper, thinly sliced
- 1 small carrot, shredded
- 1/2 jalapeño, diced (seeds removed)
- 1/2 cucumber, cubed
- 2 green onions, sliced
- 1/2 cup roasted peanuts, chopped
- Fresh cilantro leaves
- 1/4 cup creamy peanut butter
- 1 tbsp lime juice
- 1 tbsp sesame oil
- 1/2 tbsp fish sauce
- 2 tbsp rice vinegar
- 1 tbsp sweet chili sauce
- 1/2 tbsp coconut aminos
- 1 tsp grated ginger
Instructions
- For the dressing: Microwave peanut butter for 30 seconds; whisk in remaining dressing ingredients until smooth.
- Cook shrimp in boiling water until pink (about 3 minutes). Use a slotted spoon to remove.
- In the same pot, cook glass noodles according to package instructions; drain and cool slightly.
- In a large bowl, combine all salad ingredients including cooled noodles and shrimp; toss with the dressing until well coated.
- Garnish with sesame seeds and serve with sriracha if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 150mg