Thailand / Appetizers

Glass noodle salad

Name: Glass noodle salad
Prep time: 20 min
Cook time: 5 min
Yield: 4 portions
Cuisine: Thailand
Ingredients: 70 g glass noodles; 150 g ready-cooked peeled shrimp; 100 g cherry tomatoes; 0.5 small red onion, sliced; 2 tbsp lime juice; 1 tbsp fish sauce; 1 tsp sugar; 10 g coriander

Glass noodle salad in a practical home-cooking adaptation, with clear everyday steps.

Prep20 min

Cook5 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Cook glass noodles according to their package, then drain and cut into manageable lengths.
Dissolve sugar in lime juice and fish sauce.
Toss warm noodles with dressing, sliced tomatoes, onion and ready-cooked shrimp.
Fold through coriander and serve promptly or refrigerate immediately until serving.

A little kitchen note

Untested editorial adaptation. Use shrimp labeled ready to eat and keep chilled.

Allergen notes

Shellfish, fish. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 111 kcal
Protein: 10.0 g
Carbs: 16.5 g
Fat: 0.6 g
Fibre: 1.1 g
Total sugar: 2.8 g
Sodium: 409 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it