Description
Thai Glass Noodle Salad with Peanut Dressing is a colorful and flavorful dish that perfectly balances fresh veggies, tender shrimp, and a creamy peanut dressing. This salad is not only quick to prepare but also versatile enough for any occasion, whether you’re hosting a casual barbecue or enjoying a light dinner at home. With its explosive flavors and satisfying texture, it’s sure to impress your guests or become a favorite in your meal prep rotation.
Ingredients
Scale
- 8 oz cooked glass noodles or rice noodles
- 1 lb large shrimp, cooked, peeled, and deveined
- 1/4 small red cabbage, shredded
- 1 small red bell pepper, thinly sliced
- 1 small carrot, shredded
- 1/2 medium jalapeño, diced (seeds removed)
- 1/2 large seedless English cucumber, cubed
- 2 green onions (scallions), sliced thinly
- 1/2 cup roasted salted peanuts, chopped
- 1/4 cup fresh cilantro leaves
- 1/4 cup creamy peanut butter
- 1 tbsp fresh lime juice
- 1 tbsp toasted sesame oil
- 1/2 tbsp fish sauce
- 2 tbsp rice vinegar
- 1 tbsp sweet chili sauce
- 1/2 tbsp coconut aminos or low sodium soy sauce
- 1 tsp fresh ginger, grated
Instructions
- Prepare the dressing by heating peanut butter for 30 seconds in a microwave-safe bowl. Add the remaining dressing ingredients and whisk until smooth. Set aside.
- Boil water in a pot and cook shrimp until pink and opaque (about 2-3 minutes). Remove using a slotted spoon.
- In the same boiling water, cook noodles according to package instructions. Drain and let cool slightly.
- In a large mixing bowl, combine noodles, shrimp, cabbage, bell pepper, carrot, jalapeño, cucumber, green onions, peanuts, and cilantro.
- Drizzle with peanut dressing and toss until evenly coated.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 7g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 150mg