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Recipe Detail Page
Thai-Style Glass Noodle Salad with Shrimp & Herbs
Early Summer 2023
Cold noodle salads are an easy make-ahead lunch, and especially great when it’s too hot to cook. Shop at your local Asian supermarket and you’ll have no trouble finding all the ingredients in one place. Cashews could be swapped for fried onions or peanuts depending on the dietary needs and preferences of your group.
Serves 6 to 8
1/4 cup (60 mL) fish sauce
1/4 cup (60 mL) fresh lime juice
2 tbsp (30 mL) rice vinegar
2 tbsp (30 mL) minced garlic
1 tbsp (15 mL) minced ginger
1 tbsp (15 mL) granulated sugar
2 red Thai bird’s-eye chilies, finely chopped
1 3/4 lbs (795 g) large black tiger shrimp, peeled, deveined
1 tbsp (15 mL) vegetable oil
14 oz (395 g) cellophane noodles (aka glass noodles)
6 cups (1.5 L) finely sliced green cabbage
4 mini cucumbers, cut into thin strips
4 celery stalks, cut into thin strips
2 shallots, peeled, thinly sliced into rounds
4 green onions, thinly sliced
1 cup (250 mL) roughly chopped cilantro leaves and tender stems
1 cup (250 mL) torn Thai basil leaves
1 cup (250 mL) torn mint leaves
1 cup (250 mL) roasted, salted cashews, roughly chopped
Lime wedges to serve
1. Stir together fish sauce, lime juice, vinegar, garlic, ginger, sugar and chilies in a very large bowl. Transfer 2 tbsp (30 mL) of this sauce mixture to a medium bowl to marinate shrimp. Add shrimp and oil to medium bowl and toss to combine.
2. Heat a large nonstick pan over medium-high heat. Add half the shrimp and cook, stirring occasionally, until pink and cooked through, about 4 minutes. Transfer to the very large bowl with the dressing. Repeat with remaining shrimp.
3. Meanwhile, bring a large pot of salted water to boil over high heat. Add noodles and cook according to package directions. Drain in a large colander, then rinse under cold water until cooled. Let sit in colander to drain for 5 minutes. Using a pair of kitchen shears, cut noodles in colander 5 or 6 times to shorten.
4. Add noodles, cabbage, cucumber, celery and shallots to bowl with shrimp and dressing. Stir to combine. Cover and refrigerate until ready to serve, up to 1 day.
5. To serve, toss noodles with green onions and half the herbs. Divide between bowls then top with remaining herbs and cashews. Serve with lime wedges.
Serves 6 to 8
