Thai Glass Noodle Salad

Yield

4 servings · 4 salad portions

Ingredients

• 150 g dried mung bean glass noodles
• 150 g raw shrimp, peeled and deveined
• 1 small red onion, thinly sliced
• ½ red bell pepper, julienned
• 1 cup cherry tomatoes, halved
• 1 bunch fresh cilantro, chopped
• 2 green onions, chopped
• ⅓ cup roasted peanuts, chopped
• 2 Thai chilies, finely chopped
• 1 medium garlic clove, grated
• 2 tablespoons fish sauce
• 1 tablespoon grated palm sugar or brown sugar
• 3 tablespoons fresh lime juice
• 1 tablespoon avocado oil

Method

1. In a small bowl, whisk together the Thai chilies, garlic, fish sauce, palm sugar, lime juice, and avocado oil until the sugar dissolves.
2. Place the glass noodles in a large heatproof bowl. Cover with hot water and soak for approximately 10 minutes, or until tender, following package directions.
3. Drain the noodles, rinse briefly with cold water, and drain thoroughly. Cut into shorter lengths if desired.
4. Bring water to a gentle boil in a 3-quart saucepan. Add the shrimp and poach until pink, opaque, and cooked through to 145°F (63°C). Drain and let cool slightly.
5. In a large mixing bowl, combine the noodles, shrimp, red onion, bell pepper, cherry tomatoes, cilantro, and green onions.
6. Pour the prepared dressing over the salad and toss gently until everything is evenly coated.
7. Add most of the chopped roasted peanuts and toss lightly.
8. Transfer to a serving bowl and sprinkle with the remaining peanuts.
9. Serve immediately or slightly chilled.

Kitchen notes

Practical Woman's Secret
Drain the glass noodles thoroughly before adding the dressing. This prevents the salad from becoming watery and helps the noodles absorb the bright lime and fish sauce flavors.