A refreshing Thai salad made with transparent glass noodles, colorful vegetables, and a tangy dressing, garnished with fresh herbs and crushed peanuts. Perfect as a light appetizer or side dish for festive occasions.
Ingredients
For the Salad:
- 4 oz (120 g) glass noodles (mung bean vermicelli)
- 1/2 cup cooked shrimp or chicken (optional)
- 1/2 cup shredded carrots
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves
- 1/4 cup crushed peanuts (for garnish)
For the Dressing:
- 3 tbsp lime juice
- 2 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp sugar or honey
- 1 red chili, finely chopped (adjust for spice level)
- 1 clove garlic, minced
Preparation Time:
- Prep Time: 10 minutes
- Total Time: 10 minutes
Serves:
4 people
Instructions
- Prepare the Glass Noodles:
- Soak the glass noodles in warm water for about 5 minutes, or until soft. Drain and rinse under cold water, then cut into shorter lengths with scissors if desired.
- Make the Dressing:
- In a small bowl, mix lime juice, fish sauce, sugar, chili, and garlic until the sugar dissolves.
- Combine Salad Ingredients:
- In a large bowl, toss the noodles with shrimp (if using), carrots, cherry tomatoes, red onion, cilantro, and mint.
- Add the Dressing:
- Pour the dressing over the salad and toss well to combine.
- Garnish and Serve:
- Transfer the salad to a serving plate and garnish with crushed peanuts. Serve immediately with lime wedges on the side.
Nutritional Information (Per Serving):
- Calories: 200 kcal
- Protein: 8g
- Carbohydrates: 30g
- Fat: 5g
- Sodium: 600mg
Notes
- Add sliced cucumbers or bean sprouts for extra crunch.
- Adjust the dressing ingredients to taste for a perfect balance of sweet, sour, salty, and spicy.
- Serve as a side dish or top with grilled tofu or seafood for a main course.
Let me know if you’d like more recipes or variations! 😊