Description
A refreshing and vibrant Thai Glass Noodle Salad featuring delicate mung bean noodles tossed with fresh vegetables, herbs, and a tangy, spicy dressing. Perfect as a light meal or side dish, this salad combines crunchy peanuts and optional sesame seeds for added texture and flavor.
Ingredients
Scale
Noodle and Vegetables
- 4 ounces glass noodles (mung bean or cellophane noodles)
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 2 green onions, thinly sliced
- 1/4 cup roasted peanuts, chopped
- 1 tablespoon sesame seeds (optional)
Dressing
- 3 tablespoons lime juice
- 2 tablespoons fish sauce (or soy sauce for vegetarian)
- 1 tablespoon brown sugar
- 1 teaspoon chili garlic sauce
- 1 tablespoon vegetable oil
- 1 clove garlic, minced
Instructions
- Cook Noodles: Cook the glass noodles according to the package instructions, usually by soaking or boiling until tender. Drain and rinse them under cold water to stop cooking and remove excess starch.
- Prepare Salad Base: In a large mixing bowl, combine the cooked and cooled noodles with shredded carrots, thinly sliced red bell pepper, chopped fresh cilantro, mint, and sliced green onions. Toss gently to mix evenly.
- Make Dressing: In a small bowl, whisk together the lime juice, fish sauce (or soy sauce), brown sugar, chili garlic sauce, vegetable oil, and minced garlic until the sugar dissolves and the dressing is well combined.
- Toss Salad: Pour the dressing over the noodle and vegetable mixture, tossing gently to ensure everything is coated evenly with the tangy, spicy dressing.
- Add Toppings: Sprinkle the chopped roasted peanuts and optional sesame seeds over the salad for added crunch and nutty flavor.
- Chill and Serve: Refrigerate the salad for at least 15 minutes to allow the flavors to meld together. Serve cold or at room temperature for a refreshing and flavorful dish.
Notes
- Add cooked shrimp, chicken, or tofu to boost protein content.
- Adjust the amount of chili garlic sauce to control the heat level to your preference.
- Best enjoyed the same day but can be stored refrigerated for up to 1 day.
- Use gluten-free soy sauce to keep this salad gluten-free.
- This recipe offers a flavorful vegan option when soy sauce is used instead of fish sauce.
