There’s something so refreshing about a salad that’s light, colorful, and bursting with flavor.
This Thai glass noodle salad with shrimp and peanut dressing is crunchy, tangy, and nutty—perfect for a quick meal or a vibrant side dish.
Why You’ll Love This Recipe
It’s a refreshing mix of textures: chewy noodles, crunchy veggies, and tender shrimp.
The creamy peanut dressing is tangy, nutty, and slightly sweet.
It can be served warm, room temperature, or chilled.
Easy to make ahead, perfect for meal prep or gatherings.
What You’ll Need (Ingredient Highlights)
Glass noodles or rice noodles give the salad a springy, chewy base.
Shrimp adds protein and pairs beautifully with the peanut dressing.
Red cabbage, carrots, and bell pepper bring crunch and color.
Jalapeño adds a touch of heat, balanced by cucumbers for freshness.
Peanuts and sesame seeds provide nutty flavor and garnish.
Peanut butter, lime juice, fish sauce, sesame oil, and sweet chili sauce combine into a creamy, tangy dressing.
Pro Tips Before You Start
Don’t overcook the shrimp—2 to 3 minutes is enough.
Rinse noodles briefly after cooking to prevent clumping.
For a vegetarian version, swap shrimp with tofu.
Make the dressing ahead of time; it keeps well in the fridge.
How to Make Thai Glass Noodle Salad with Peanut Dressing
Step 1 – Make the dressing
Microwave peanut butter for 30 seconds to soften.
Whisk in lime juice, sesame oil, fish sauce, rice vinegar, sweet chili sauce, soy sauce (or coconut aminos), and grated ginger until smooth.
Step 2 – Cook the shrimp
Boil shrimp for 2–3 minutes until pink and opaque. Remove and set aside.
Step 3 – Cook the noodles
Boil noodles according to package instructions.
Drain and cool for about 10 minutes.
Step 4 – Assemble the salad
In a large bowl, combine noodles, shrimp, red cabbage, bell pepper, carrot, jalapeño, cucumber, green onions, peanuts, and cilantro.
Step 5 – Dress and serve
Pour peanut dressing over the salad. Toss well to coat.
Garnish with sesame seeds and serve with sriracha if desired.
What to Serve Them With
Pair with Thai iced tea for a refreshing meal.
Serve alongside spring rolls or dumplings for a full spread.
Enjoy as a light main course or a colorful side dish.
Variations / Substitutions
Swap shrimp for grilled chicken or tofu.
Use almond butter instead of peanut butter for a different flavor.
Add mango or pineapple for a sweet, tropical twist.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 2 days.
Keep the dressing separate if making ahead for meal prep.
Best enjoyed chilled or at room temperature.
FAQs
Can I make this salad vegetarian?
Yes, swap shrimp with tofu or extra vegetables.
Can I use other noodles instead of glass noodles?
Yes, rice noodles or soba noodles work well.
Can I prepare the dressing ahead of time?
Yes, it keeps in the fridge for up to 4 days.
Is this salad spicy?
It has mild heat from jalapeño, but you can adjust or skip it.
Can I serve this salad cold?
Yes, it’s delicious chilled, at room temperature, or slightly warm.
How do I keep noodles from sticking together?
Rinse them after cooking and toss with a little sesame oil.
Can I use frozen shrimp?
Yes, just thaw and cook briefly until pink and opaque.
What if I don’t have fish sauce?
Use extra soy sauce or coconut aminos instead.
Can I make it nut-free?
Yes, replace peanut butter with sunflower seed butter and skip peanuts.
How long does it last in the fridge?
About 2 days, but best eaten fresh for crunch.
Final Thoughts
This Thai glass noodle salad is vibrant, fresh, and full of flavor.
It’s quick enough for weeknight dinners but special enough for entertaining.
