Description
A light and satisfying Thai glass noodle salad featuring shrimp, crunchy fresh vegetables, and a creamy, spicy peanut dressing. Perfect as a weeknight dinner or a meal-prep lunch.
Ingredients
Scale
- 8 oz cooked glass noodles or rice noodles
- 1 lb large or jumbo shrimp, cooked, peeled and deveined
- 1/4 small red cabbage, shredded
- 1 small red bell pepper, thinly sliced
- 1 small carrot, shredded
- 1/2 medium jalapeño, diced (seeds removed)
- 1/2 large seedless English cucumber, cut into cubes
- 2 green onions (scallions), sliced thinly
- 1/2 cup roasted salted peanuts, chopped
- 1/4 cup fresh cilantro leaves
- black and white sesame seeds, for garnish
- sriracha sauce for serving, if desired
- 1/4 cup creamy peanut butter
- 1 tbsp fresh lime juice
- 1 tbsp toasted sesame oil
- 1/2 tbsp fish sauce
- 2 tbsp rice vinegar
- 1 tbsp sweet chili sauce
- 1/2 tbsp coconut aminos, or low sodium soy sauce
- 1 tsp fresh ginger, grated
Instructions
- Step: Add peanut butter to a microwave-safe liquid measuring cup or bowl and heat on high for 30 seconds.
- Step: Add remaining dressing ingredients and whisk until smooth; set aside.
- Step: Cook shrimp in boiling water until pink and opaque, about 2-3 minutes, then remove with a slotted spoon.
- Step: Cook noodles in the same pot according to package directions, then drain and cool for about 10 minutes.
- Step: Add all salad ingredients to a large bowl and toss well with the prepared dressing.
- Step: Serve with sriracha if desired; can be served warm or chilled.
Notes
This salad holds up well for meal prep and can be served warm, at room temperature, or chilled overnight.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 140 mg
Keywords: appetizer, rice noodles, shrimp, side dish