Can I prepare this salad ahead of time?
It's best to assemble and serve this salad immediately for optimal freshness and texture. If you must prepare ahead, keep the dressing separate and toss just before serving.
LUNCH
Thai Spicy Shrimp Salad with Glass Noodles and Herbs
This vibrant Thai salad features succulent shrimp and delicate glass noodles tossed in a zesty, spicy dressing. Fresh herbs like cilantro and mint add a refreshing aromatic finish, making it a perfect light and flavorful lunch.
HOW TO MAKE IT
Let's cook.
01
Cook glass noodles according to package directions. Typically, soak in hot water for 3-5 minutes until tender, then drain and rinse with cold water to prevent sticking. Set aside.
02
Bring a small pot of water to a boil over high heat. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Immediately remove from heat and drain. Rinse with cold water to stop cooking and set aside.
03
In a large bowl, whisk together the fish sauce, lime juice, palm sugar, minced garlic, and chili flakes until the sugar is fully dissolved. Taste and adjust for your preferred balance of sweet, sour, and spicy.
04
Add the cooked glass noodles, shrimp, chopped cilantro, and chopped mint leaves to the bowl with the dressing. Toss gently to combine all ingredients, ensuring the noodles and shrimp are evenly coated.
05
Serve immediately as a refreshing and spicy lunch.
About This Recipe
This vibrant Thai salad features succulent shrimp and delicate glass noodles tossed in a zesty, spicy dressing. Fresh herbs like cilantro and mint add a refreshing aromatic finish, making it a perfect light and flavorful lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crunch, add thinly sliced red onion, cucumber, or crushed roasted peanuts. Adjust the amount of chili flakes to your desired spice level. A touch of grated carrot can also add color and sweetness.
Easy Substitutions
Chicken or tofu can be used instead of shrimp. Rice vermicelli can replace glass noodles. Brown sugar can be used if palm sugar is unavailable. For a milder version, reduce or omit the chili flakes.
Storage & Reheating
This salad is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The noodles may soften further, and the herbs might wilt slightly.
Serving Suggestions
Serve this salad as a light lunch on its own, or alongside grilled chicken or fish for a more substantial meal. It also pairs wonderfully with a side of sticky rice to help balance the spice. Garnish with extra fresh herbs and a lime wedge.
Common Mistakes
Overcooking the shrimp will make them rubbery; cook just until pink and opaque. Not rinsing the glass noodles after cooking can make them sticky and clumpy. Not dissolving the sugar completely in the dressing can lead to an uneven flavor. Letting the salad sit too long before serving can cause the noodles to become soggy and the herbs to wilt.
Frequently Asked Questions
What kind of glass noodles should I use?
Look for mung bean vermicelli, which are thin, translucent noodles that become springy when cooked.
Is this salad very spicy?
The recipe calls for 1 tablespoon of chili flakes, which provides a moderate spice level. You can easily adjust this up or down to suit your preference.
MORE TO KNOW
The key to a great Thai spicy salad is balancing the four main flavors: spicy, sour, sweet, and salty. Don't be afraid to taste the dressing and adjust it before adding the other ingredients. Fresh lime juice is crucial for the bright, sour notes, and palm sugar provides a unique caramel-like sweetness that rounds out the flavor profile. If you can't find fresh bird's eye chilies, good quality dried chili flakes are a fine substitute.
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