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232 - Thai Cold Salad (with Glass Noodle)


Unique and sensuous - that's the only way to describe this tantalizing Thai salad! this dish especially beautiful, not to mention very gourmet. This Thai Shrimp Noodle Salad Recipe is easy to make and tastes spectacular! Tender cooked shrimp are combined with gluten free rice noodles or glass noodles (also known as "cellophane" noodles - made with bean flour) fresh ingredient and coriander. This wonderful tangle of ingredients is then tossed with a salad dressing recipe that literally takes only one minute to make, but makes this salad taste incredible. Make it for dinner, or keep it in the refrigerator for quick weekday lunches.

This easy salad is super-delicious and virtually fat free!Glass noodle are tossed in an array of fresh vegetables, shrimp, and herbs for the best salad you'll have all summer. The oil-free dressing is extremely tasty, bursting with the quintessential tastes of Thai cooking. Make the full recipe and keep in the refrigerator to enjoy anytime, whether for a quick and easy lunch, or for a refreshing summer dinner.

Prep Time: 12 minutes

Cook Time: 5 minutes

Total Time: 17 minutes


  • SERVES 2 as the Main Entree (OR 4+ as a Side Dish)
  • 10-12 medium to jumbo shrimp, preferably raw and fresh, but frozen and/or cooked shrimp will work too
  • 3 oz. (or about 2 cooked cups) vermicelli glass noodles (made with bean/pea flour); OR vermicelli rice noodles
  • approx. 1 cup fresh papaya, cut into matchstick-like pieces (for more about fresh papaya, see below)
  • 4 spring onions (scallions), cut into thin strips or matchstick-like pieces
  • 1 medium cucumber, cut into matchstick-like pieces
  • 1 cup fresh coriander, lightly chopped
  • optional: 1 fresh red chili, de-seeded and minced (note: there is also chili in the salad dressing)
  • optional: 1/2 loose cup fresh basil, lightly chopped
  • optional: 1/3 cup thinly sliced or grated purple cabbage
  • 2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. brown sugar (loose, not packed)
  • 1-2 tsp. chili sauce (adjust according to taste, or omit for a very mild salad)


Bring the noodles to the boil, then remove from heat. Submerge the glass or rice noodles into the water and allow to soak (soften).

  1. Glass noodles are ready when: they turn translucent and are soft enough to eat. The rice noodles are ready when: they are soft enough to eat (but not soggy).
  2. While noodles are softening, remove shells from shrimp (leave the tails on, if desired). Bring a small pot of water to boil and drop the shrimp in. Cook for 2-3 minutes - until shrimp turns pink and plump - then drain. Rinse with cold water and place in a large mixing bowl.
  3. Check the noodles. If still too hard, allow glass or rice noodles to soak a few more minutes. Drain and rinse with cold water. Using scissors, cut the noodles into shorter lengths, making the salad easier to toss (and eat!).
  4. Add the noodles to the mixing bowl along with the papaya, onion, cucumber, coriander, and any other optional ingredients you're using.
  5. To make the salad dressing, simply mix dressing ingredients together in a cup. Stir until sugar dissolves, then pour over the salad.
  6. Toss well to combine and ENJOY!

P/s :  Guess what's that below on your left hand side?

It's the best feature extracted from the shrimp and little squid. So, what did I do with it? 

Drink it. ^^

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