Spicy Thai Glass Noodle Salad with Shrimp and Fresh Herbs
A refreshing yet spicy salad featuring translucent glass noodles tossed with succulent shrimp, crisp vegetables, and a vibrant lime-chili dressing. This thai-inspired salads ready in about 25 minutes pairs glass noodles (mung bean noodles), large shrimp, peeled and deveined, medium, julienned carrot into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 100 g glass noodles (mung bean noodles)
- 12 pieces large shrimp, peeled and deveined
- 1 medium, julienned carrot
- 1 medium, thinly sliced cucumber
- 1/4 cup, chopped fresh cilantro leaves
- 1/4 cup, chopped fresh mint leaves
- 3 stalks, sliced green onions
- 1 small, finely chopped red chili
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
Instructions
- Step 1: Soak 100 g glass noodles in warm water for 15 minutes until softened, then drain and set aside.
- Step 2: Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add 12 shrimp and sauté for 2-3 minutes per side until pink and opaque. Remove from heat and let cool.
- Step 3: In a large bowl, combine softened noodles, 1 julienned carrot, 1 thinly sliced cucumber, 1/4 cup chopped cilantro, 1/4 cup chopped mint, and 3 sliced green onions.
- Step 4: In a small bowl whisk together 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp brown sugar, and 1 finely chopped small red chili until sugar dissolves.
- Step 5: Add the cooked shrimp to the noodle mixture, pour the dressing over, and toss gently until everything is evenly coated.
- Step 6: Serve immediately or chilled for 10 minutes to let flavors meld.
Frequently asked questions
How long does Spicy Thai Glass Noodle Salad with Shrimp and Fresh Herbs take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Thai Glass Noodle Salad with Shrimp and Fresh Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, julienned carrot from drying out.
Can I substitute ingredients in Spicy Thai Glass Noodle Salad with Shrimp and Fresh Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Thai Glass Noodle Salad with Shrimp and Fresh Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spicy Thai Glass Noodle Salad with Shrimp and Fresh Herbs?
Thai salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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