Glass noodle salad was one of my favorite gluten free dishes to order when I lived in Thailand.
It’s a light and cool dish and you can make it as spicy as you like. I prefer it not really spicy and this recipe reflects that. If you want it super spicy, feel free to add diced hot chili peppers.
Once you have the noodles and dressing, there’s no “wrong” way to make this salad. I’ve included a list of my favorite toppings, but if you fancy something else, nobody can stop you 🙂
The noodles are super easy to prepare. I make them by first soaking them in lukewarm tap water and then transferring them to hot-almost-boiling water. I give them the occasional swish with a fork to separate them.
I buy glass noodles (also called bean noodles) at a local Asian grocer. If you can’t find them locally, you can get them on Amazon, click here for the brand I buy . You can also substitute rice vermicelli (really thin rice noodles, the Thai Kitchen brand is available almost everywhere). It won’t have exactly the same texture, but it will be close.
- ½ tsp minced garlic
- 1½ tablespoons fish sauce
- 1 tablespoon sugar
- 2 tablespoons warm water
- 1 tablespoon lime juice
- 3-4 oz glass noodles (the little cellophane packs are about 1.5oz each, I use 2)
- 3 cups cold water for soaking
- 3 cups almost boiling water for cooking
- ¼ cup chopped cilantro
- Chopped shallots or green onions
- Snap peas
- Diced hot peppers
- Diced sweet bell peppers
- Chopped tomato
- Cooked or canned shrimp
- Cooked ground chicken or pork
- Combine all ingredients and set aside.
- Place noodles in a bowl, add cold water and soak for 5 minutes, swishing occasionally with a fork to separate.
- While the noodles are soaking, bring hot water to a boil, remove from heat and set aside.
- Drain noodles and transfer to the hot water.
- Soak in hot water for 2 more minutes and drain.
- In a serving bowl, toss together noodles and dressing.
- Top with cilantro and desired toppings.
- Serve immediately.
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