Description
Thai Glass Noodle Salad with Peanut Dressing is a colorful and refreshing dish that is perfect for any dining occasion. Filled with vibrant vegetables, succulent shrimp, and a creamy peanut dressing, this salad offers a delightful burst of flavors in every bite. Quick to prepare and packed with nutritious ingredients, it’s an excellent choice for lunch or dinner. Whether you’re hosting a potluck or enjoying a quiet family meal, this versatile salad can be served as a main dish or as a side. Customize it by adding your favorite vegetables or proteins to make it uniquely yours!
Ingredients
Scale
- 8 oz glass noodles (or rice noodles)
- 1 lb large shrimp, cooked
- 1/4 small red cabbage, shredded
- 1 small red bell pepper, sliced
- 1 small carrot, shredded
- 1/2 medium jalapeño, diced
- 1/2 English cucumber, cubed
- 2 green onions, sliced
- 1/2 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro
- 1/4 cup 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 or soy sauce
- 1 tsp fresh ginger
Instructions
- Make the dressing by microwaving peanut butter for 30 seconds. Whisk in lime juice, sesame oil, fish sauce, rice vinegar, sweet chili sauce, coconut aminos, and ginger until smooth.
- Boil shrimp until pink and opaque (about 2-3 minutes). Remove with slotted spoon.
- In the same pot, cook noodles according to package instructions. Drain and cool slightly.
- In a large bowl, combine cooked noodles, shrimp, cabbage, bell pepper, carrot, jalapeño, cucumber, green onions. Toss with the dressing.
- Serve immediately or chill for later.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 370
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 200mg