Learn2Vibe

How to Make Thai-Inspired Glass Noodle Salad with Garlic Lime Shrimp

This vibrant Glass Noodle Salad with Shrimp is a perfect balance of textures and flavors. Tender glass noodles are paired with juicy garlic-lime shrimp, crunchy vegetables, and a tangy Thai-inspired dressing. It's a refreshing and light dish that's ideal for warm days or as a flavorful lunch option.

Create your own plan

Learn2Vibe AI

Online

AI

What do you want to cook?

Login or Sign Up Required

You need to be logged in to save this plan to your profile.

LoginSign Up

Recipe Details

Prep Time

20 minutes

Cook Time

10 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This refreshing Glass Noodle Salad with Shrimp combines delicate vermicelli noodles with succulent shrimp and crisp vegetables, all tossed in a zesty Thai-inspired dressing for a light yet satisfying meal.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 8 oz (225g) glass noodles (also called cellophane or bean thread noodles)
  • 1 lb (450g) medium shrimp, peeled and deveined
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 cucumber, julienned
  • 1 carrot, julienned
  • 1/2 red bell pepper, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint leaves, torn
  • 1/4 cup roasted peanuts, roughly chopped

For the dressing:

  • 3 tbsp fresh lime juice
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 Thai chili, finely minced (optional)

Instructions

  1. Soak the glass noodles in warm water for 10 minutes or according to package instructions. Drain and set aside.

  2. In a small bowl, whisk together all dressing ingredients until the sugar dissolves. Set aside.

  3. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.

  4. Add shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through. Remove from heat and set aside.

  5. Bring a pot of water to a boil. Cook the soaked glass noodles for 2-3 minutes until tender. Drain and rinse under cold water to stop the cooking process.

  6. In a large bowl, combine the cooked noodles, cucumber, carrot, and red bell pepper.

  7. Add the cooked shrimp to the noodle mixture.

  8. Pour the prepared dressing over the salad and toss gently to combine.

  9. Fold in the chopped cilantro and torn mint leaves.

  10. Sprinkle chopped peanuts over the top just before serving.

Chef's Notes

  • For a vegetarian version, substitute the shrimp with firm tofu cubes or edamame.
  • Glass noodles absorb flavors quickly, so if preparing in advance, keep the dressing separate and toss just before serving.
  • Adjust the heat level by increasing or decreasing the amount of Thai chili in the dressing.
  • For added crunch, consider adding bean sprouts or sliced water chestnuts.
  • Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days, though the noodles may soften over time.

Nutritional Info

Per serving (approximate):

  • Calories: 380
  • Protein: 25g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Fat: 12g
  • Rich in vitamin A, vitamin C, and omega-3 fatty acids from the shrimp

Serving Suggestions

  • Serve chilled or at room temperature as a light lunch or dinner.
  • Pair with a cold Thai iced tea or a crisp white wine like Sauvignon Blanc.
  • For a more substantial meal, serve alongside spring rolls or a small bowl of tom yum soup.
  • Garnish with additional lime wedges and a sprinkle of sesame seeds for extra flavor and presentation.