There’s nothing quite like a refreshing salad that combines bold flavors, crunchy vegetables, and juicy shrimp.
This Thai glass noodle salad with peanut dressing is vibrant, satisfying, and loaded with textures.
It’s light enough for a healthy lunch yet filling enough to serve as a main dish.
Why You’ll Love This Recipe
The combination of chewy glass noodles, crisp veggies, and tender shrimp makes every bite exciting.
The creamy peanut dressing ties everything together with a balance of savory, sweet, tangy, and nutty flavors.
It’s easy to make ahead and can be enjoyed warm, chilled, or at room temperature.
This dish feels restaurant-quality but is simple to prepare at home.
What You’ll Need (Ingredient Highlights)
Glass noodles create a chewy, light base that soaks up the dressing.
Shrimp adds protein and a juicy, tender bite.
Red cabbage, bell pepper, carrot, and cucumber bring crunch, freshness, and color.
The peanut dressing blends peanut butter, lime juice, sesame oil, and chili for bold flavor.
Chopped peanuts and sesame seeds add the perfect finishing crunch.
Pro Tips Before You Start
Rinse the noodles under cold water after cooking to prevent clumping.
Cook the shrimp just until pink—overcooking can make them rubbery.
Whisk the dressing until smooth and creamy before adding to the salad.
If making ahead, keep dressing and salad separate until serving.
How to Make Thai Glass Noodle Salad with Peanut Dressing
Step 1 – Make the dressing
Soften peanut butter in the microwave for 30 seconds.
Whisk in lime juice, sesame oil, fish sauce, rice vinegar, sweet chili sauce, coconut aminos (or soy sauce), and grated ginger until smooth. Set aside.
Step 2 – Cook the shrimp
Boil shrimp until pink and opaque, about 2–3 minutes. Remove and set aside.
Step 3 – Cook the noodles
Prepare noodles according to package directions. Drain, rinse, and let cool slightly.
Step 4 – Combine the salad
In a large bowl, mix noodles, shrimp, cabbage, bell pepper, carrot, jalapeño, cucumber, green onions, peanuts, and cilantro.
Step 5 – Toss and serve
Pour peanut dressing over the salad and toss well.
Garnish with sesame seeds and serve with sriracha if desired.
What to Serve Them With
Pair with spring rolls or dumplings for a complete Asian-inspired meal.
Serve alongside grilled chicken satay for added protein.
Enjoy as a light standalone meal on warm days.
Variations / Substitutions
Swap shrimp for grilled chicken, tofu, or salmon.
Use zucchini noodles instead of glass noodles for a low-carb option.
Add mango or pineapple chunks for a sweet tropical twist.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Keep dressing separate if storing in advance to avoid soggy noodles.
Best enjoyed fresh, but can be served chilled as a quick lunch.
FAQs
Can I make this salad vegetarian?
Yes, replace shrimp with tofu or tempeh.
Can I use rice noodles instead of glass noodles?
Absolutely, rice noodles work just as well.
How spicy is this salad?
It’s mild as written, but you can adjust heat with more jalapeño or sriracha.
Can I prepare the dressing ahead of time?
Yes, it keeps well in the fridge for up to 4 days. Just whisk before using.
Do I need to peel the cucumber?
No, English cucumbers have thin, edible skin.
Can I serve this salad warm?
Yes, it’s delicious warm, chilled, or at room temperature.
What’s a good substitute for fish sauce?
Soy sauce or tamari works, though flavor will be slightly different.
Can I use peanut-free dressing?
Yes, substitute almond butter or sunflower seed butter.
How do I keep noodles from sticking?
Rinse in cold water and toss with a little sesame oil.
Is this salad good for meal prep?
Yes, but keep the dressing separate until ready to serve for best texture.
Final Thoughts
This Thai glass noodle salad with peanut dressing is a colorful, fresh, and flavorful dish that’s versatile and easy to prepare.
It’s perfect for busy days, family dinners, or as a standout dish at gatherings.
