Name: Thai Glass Noodle Salad with Peanut Dressing Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 8 oz cooked glass noodles or rice noodles; 1 lb large or jumbo shrimp, cooked, peeled and deveined; ¼ small red cabbage, shredded; 1 small red bell pepper, thinly sliced; 1 small carrot, shredded; ½ medium jalapeño, diced (seeds removed); ½ large seedless English cucumber, cut into cubes; 2 green onions (scallions), sliced thinly; ½ cup roasted salted peanuts, chopped; ¼ cup fresh cilantro leaves; Black and white sesame seeds, for garnish; Sriracha sauce, for serving (optional); ¼ cup creamy peanut butter; 1 tablespoon fresh lime juice; 1 tablespoon toasted sesame oil; ½ tablespoon fish sauce; 2 tablespoons rice vinegar; 1 tablespoon sweet chili sauce; ½ tablespoon coconut aminos or low sodium soy sauce; 1 teaspoon fresh ginger, grated

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Introduction

This Thai Glass Noodle Salad with Peanut Dressing is a vibrant, flavorful dish perfect for any occasion. It combines tender shrimp, crisp vegetables, and chewy noodles all tossed in a creamy, tangy peanut dressing. Whether served warm or chilled, it’s refreshing and satisfying.

A large white bowl filled with a colorful shrimp noodle salad sits on a white marbled surface. The salad has multiple layers starting with thin, pale noodles mixed with bright orange cooked shrimp scattered evenly throughout. Interspersed with the shrimp and noodles are shredded purple cabbage and thin strips of red bell pepper, creating striking patches of color. Green onion slices and fresh cilantro leaves are sprinkled on top and throughout, adding green highlights. Black and white sesame seeds dot the surface, providing texture contrast. In the background, two stacked black plates with a pair of wooden chopsticks resting on top complete the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz cooked glass noodles or rice noodles
1 lb large or jumbo shrimp, cooked, peeled and deveined
¼ small red cabbage, shredded
1 small red bell pepper, thinly sliced
1 small carrot, shredded
½ medium jalapeño, diced (seeds removed)
½ large seedless English cucumber, cut into cubes
2 green onions (scallions), sliced thinly
½ cup roasted salted peanuts, chopped
¼ cup fresh cilantro leaves
Black and white sesame seeds, for garnish
Sriracha sauce for serving, if desired

Peanut Dressing:

¼ cup creamy peanut butter
1 tablespoon fresh lime juice
1 tablespoon toasted sesame oil
½ tablespoon fish sauce
2 tablespoon rice vinegar
1 tablespoon sweet chili sauce
½ tablespoon coconut aminos or low sodium soy sauce
1 teaspoon fresh ginger, grated

Instructions

Step 1: Add the peanut butter to a microwave-safe liquid measuring cup or bowl and heat on high for 30 seconds to soften it.
Step 2: Add the fresh lime juice, toasted sesame oil, fish sauce, rice vinegar, sweet chili sauce, coconut aminos, and grated ginger to the warm peanut butter. Whisk until the dressing is smooth and set aside.
Step 3: Bring a pot of water to a boil. Cook shrimp until pink and opaque, about 2-3 minutes. Use a slotted spoon to remove the shrimp, and leave the water on the stove.
Step 4: Cook the glass noodles or rice noodles in the same boiling water according to package directions. Drain and let cool slightly, about 10 minutes.
Step 5: In a large bowl, combine the cooked noodles, shrimp, shredded cabbage, red bell pepper, carrot, jalapeño, cucumber, green onions, chopped peanuts, and cilantro leaves.
Step 6: Toss the salad ingredients well with the prepared peanut dressing until evenly coated.
Step 7: Garnish with black and white sesame seeds. Serve with sriracha sauce on the side if you like some extra heat. The salad can be served warm or chilled.

Tips & Variations

Use rice noodles if glass noodles are unavailable; soak them properly to avoid clumping.
For a vegetarian version, replace shrimp with tofu and use tamari instead of fish sauce.
Add fresh mint or Thai basil for extra herbal notes.
Toast the peanuts lightly to enhance their crunch and flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the peanut dressing separate if possible to prevent sogginess. To reheat, warm gently in the microwave or enjoy chilled.

How to Serve

A white bowl filled with a colorful shrimp noodle salad sits on a white marbled surface. The dish has three main layers: the bottom layer is light-colored thin noodles mixed with shredded purple cabbage and red bell pepper strips, creating a mix of white, purple, and red colors. The middle layer has several pink cooked shrimp placed evenly around the bowl, adding a curved texture. The top layer is sprinkled with chopped green onions, green cilantro leaves, black and white sesame seeds, giving a fresh green and speckled finish. In the background, there are stacked dark plates and two wooden chopsticks resting on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad and dressing separately and combine them just before serving to maintain texture and freshness.

What can I use if I don’t have fish sauce?

You can substitute fish sauce with soy sauce or tamari for a vegetarian option, though it will slightly alter the flavor.