Fresh, light, and packed with flavor, this Thai glass noodle salad is a perfect balance of chewy noodles, crisp veggies, tender shrimp, and a creamy peanut dressing.
It’s vibrant, refreshing, and works equally well as a light meal or a side dish.
Why You’ll Love This Recipe
It’s quick to prepare and makes a colorful, satisfying dish.
The peanut dressing adds tangy, nutty, and slightly sweet flavor.
Shrimp and peanuts provide protein and crunch in every bite.
It’s flexible—serve warm, cold, or at room temperature.
What You’ll Need (Ingredient Highlights)
Glass or rice noodles create the chewy base of the salad.
Cooked shrimp adds lean protein and a seafood twist.
Red cabbage and bell pepper bring crunch and vibrant color.
Fresh cucumber and carrot keep the salad light and refreshing.
Peanuts and sesame seeds add texture and nutty flavor.
The peanut dressing ties it all together with lime, ginger, and sesame oil.
Pro Tips Before You Start
Soften peanut butter in the microwave before whisking for a smoother dressing.
Cook shrimp just until opaque to keep them tender.
Cool noodles before mixing to prevent sogginess.
Toss salad gently so noodles don’t clump together.
Adjust spice level with more or less jalapeño and optional sriracha.
How to Make Thai Glass Noodle Salad with Peanut Dressing
Step 1 – Make the dressing
Warm peanut butter briefly, then whisk with lime juice, sesame oil, fish sauce, rice vinegar, sweet chili sauce, soy sauce or coconut aminos, and grated ginger until smooth.
Step 2 – Cook shrimp
Boil shrimp until pink and opaque, about 2–3 minutes. Drain and set aside.
Step 3 – Cook noodles
In the same pot or fresh water, cook glass or rice noodles according to package directions.
Drain and let cool slightly.
Step 4 – Prep the vegetables
Shred cabbage and carrot, slice bell pepper, cube cucumber, dice jalapeño, and slice green onions.
Step 5 – Assemble the salad
In a large bowl, combine noodles, shrimp, vegetables, peanuts, and cilantro.
Pour dressing over and toss gently.
Step 6 – Garnish & serve
Sprinkle sesame seeds on top and serve with sriracha if desired.
What to Serve Them With
Enjoy on its own as a light meal.
Pair with grilled chicken or satay skewers for a bigger spread.
Serve alongside steamed jasmine rice for balance.
Variations / Substitutions
Replace shrimp with grilled chicken, tofu, or beef.
Use almond or cashew butter instead of peanut butter.
Swap noodles for spiralized zucchini or soba noodles.
Add mango or papaya for a tropical twist.
Storage & Leftovers
Keep salad in an airtight container in the fridge for up to 2 days.
Store dressing separately if prepping ahead for best texture.
Toss again before serving, as noodles may absorb dressing.
FAQs
Can I make this salad vegetarian?
Yes, just skip the shrimp or replace with tofu or tempeh.
Can I use another type of noodle?
Yes, soba, rice vermicelli, or even spaghetti work well.
How spicy is this recipe?
It’s mild, but you can increase jalapeño or sriracha for heat.
Can I prepare this in advance?
Yes, store noodles and dressing separately, then toss before serving.
What if I don’t like fish sauce?
Replace with extra soy sauce or coconut aminos.
Can I serve it warm?
Yes, it’s delicious warm, at room temperature, or chilled.
How do I prevent noodles from sticking?
Rinse noodles under cool water after cooking and toss with a little sesame oil.
Can I use frozen shrimp?
Yes, thaw completely before cooking.
Is this gluten-free?
Yes, if you use rice noodles and tamari or coconut aminos instead of soy sauce.
Can I make the dressing creamier?
Add a splash of coconut milk for a richer texture.
Final Thoughts
This Thai glass noodle salad is a vibrant dish that combines freshness, crunch, and bold flavors.
It’s versatile enough for weeknight dinners, meal prep, or sharing at gatherings.
