Thai Glass Noodle Salad

03 November 2015

Thai Glass Noodle Salad

Cellophane or glass noodles are made from mung beans! They are turn clear when cooked and make for a delicious, light cold or warm salad in only 15 minutes. It's simple to flavor and the possibilities are endless. Add meat, leave out the shrimp, or use whatever vegetables you prefer in your salads!

1 package glass noodles
Shrimp, peeled and de-veined
Fish sauce
1 lime
1 tbsp. raw sugar
1 tsp. green chili, finely chopped
2 tbsp. coriander, finely chopped
1/2 cup red onion, chopped
1/2 cup carrot, julienned
1/2 cup sweet peppers
1/2 cup cherry tomatoes, halved
1 green onion, chopped

  1. Pour boiling water over glass noodles and set aside for 15 minutes.
  2. To make dressing: combine fish sauce, lime juice, chili, coriander and raw sugar.
  3. Prepare and cut all the vegetables.
  4. Cook shrimp in 1 tbsp. water. Shrimp cooks fast so as soon as they turn pink, they are done.
  5. Drain noodles and cut them if they are too long.
  6. Combine noodles, dressing, vegetables, and shrimp in big bowl and toss gently.
Tips & Tricks
  • I added extra chili, lime juice, and red onion because I love those things but start with less and add more according to your taste.
  • I use matchstick carrots to make life easier.
  • Use whatever sugar you have.

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