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Gluten Free Thai Glass Noodle Salad
This easy version of a Thai classic makes a great light meal.
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 1 -2 servings
Ingredients
Dressing:
- 1/2 tsp minced garlic
- 1 1/2 tablespoons fish sauce
- 1 tablespoon sugar
- 2 tablespoons warm water
- 1 tablespoon lime juice
Noodles:
- 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
Toppings:
- 1/4 cup chopped cilantro
Choose from:
- 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
Instructions
Dressing
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Combine all ingredients and set aside.
Noodles
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Place noodles in a bowl, add cold water and soak for 5 minutes, swishing occasionally with a fork to separate.
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While the noodles are soaking, bring hot water to a boil, remove from heat and set aside.
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Drain noodles and transfer to the hot water.
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Soak in hot water for 2 more minutes and drain.
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In a serving bowl, toss together noodles and dressing.
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Top with cilantro and desired toppings.
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Serve immediately.
