Thai Glass Noodle Salad with Peanut Dressing Recipe
A refreshing Thai Glass Noodle Salad featuring tender shrimp, crunchy vegetables, and a flavorful peanut dressing. This vibrant and healthy salad combines glass noodles with fresh cabbage, bell pepper, carrot, jalapeño, cucumber, scallions, and chopped peanuts, all tossed in a creamy, tangy peanut dressing with hints of lime, sesame, and ginger. Perfect as a light meal or a crowd-pleasing side dish, served warm or chilled with optional sriracha for heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
Salad 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)
Peanut Dressing
- 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
Instructions
- Make the dressing: Place the peanut butter in a microwave-safe liquid measuring cup or bowl and heat on high for 30 seconds until softened. Add the fresh lime juice, toasted sesame oil, fish sauce, rice vinegar, sweet chili sauce, coconut aminos (or low sodium soy sauce), and freshly grated ginger. Whisk thoroughly until the dressing is smooth and creamy. Set it aside while you prepare the salad.
- Cook the shrimp: Bring a pot of water to a boil. Add the shrimp, cooking them until they turn pink and opaque, approximately 2 to 3 minutes. You can cook shrimp in their shells or shelled as preferred. Use a slotted spoon to remove the shrimp from the water and set aside. Keep the water boiling on the stove for the next step.
- Prepare the noodles: Using the same boiling water, cook the glass noodles or rice noodles according to the package instructions, usually just a few minutes. Once cooked, drain them well and allow to cool slightly for about 10 minutes.
- Assemble the salad: In a large mixing bowl, combine the cooked noodles, cooked shrimp, shredded red cabbage, sliced red bell pepper, shredded carrot, diced jalapeño, cubed cucumber, sliced green onions, chopped roasted peanuts, and fresh cilantro leaves. Pour the prepared peanut dressing over the salad and toss everything together thoroughly to ensure all ingredients are well coated with the dressing.
- Serve: Transfer the salad to a serving bowl or plates. Garnish with a sprinkle of black and white sesame seeds. Serve immediately warm, slightly cooled, or chilled according to your preference. Offer sriracha sauce on the side for those who like an extra spicy kick.
Notes
- You can substitute glass noodles with rice noodles if preferred.
- Remove jalapeño seeds to control the spice level or add more for extra heat.
- The salad can be made ahead and chilled, making it perfect for meal prep or parties.
- For a vegetarian version, omit shrimp and substitute fish sauce with soy sauce or tamari.
- Use freshly grated ginger for best flavor in the dressing.
- Roasted salted peanuts add a nice crunch and saltiness; you may adjust salt in dressing accordingly.
Keywords: Thai glass noodle salad, shrimp salad, peanut dressing salad, Asian noodle salad, healthy shrimp salad, gluten-free salad option
