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Gluten Free Thai Glass Noodle Salad

This easy version of a Thai classic makes a great light meal.
Course Easy Light Meal, Salad
Cuisine Gluten Free
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 1 -2 servings
Author Jodi Stewart



  • 1/2 tsp minced garlic
  • 1 1/2 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


  • 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



  1. Combine all ingredients and set aside.


  1. Place noodles in a bowl, add cold water and soak for 5 minutes, swishing occasionally with a fork to separate.
  2. While the noodles are soaking, bring hot water to a boil, remove from heat and set aside.
  3. Drain noodles and transfer to the hot water.
  4. Soak in hot water for 2 more minutes and drain.
  5. In a serving bowl, toss together noodles and dressing.
  6. Top with cilantro and desired toppings.
  7. Serve immediately.