I will admit it took me a while to warm up to this Thai Glass Noodle Salad. Mostly because for me the idea of a salad means it has to have lettuce or some kind of leafy greens. The base for this salad is noodle and my least favoruite kind. However, I realized over time that the secret is in the sauce and the combination of ingredients and it’s now a popular dish made at home and we all enjoy it. It’s easy, fuss free and surprisingly light. It helps that it’s devoid of any oil or grease and makes for a great lunch pick.
Ingredients
For the dressing
2 Spring onion whites
3 cloves of garlic
1 – 2 Red chilli
3 tablespoon lime juice
4 tablespoon fish sauce
2 tablespoon sugar
Chilli flakes – optional
For the recipe
100 grams glass noodles or cellophane noodles or vermicelli noodles ( pls only 100 grams )
200 grams pork mince or chicken mince
200 grams clean deveined and de shelled prawns
3 tomatoes diced and de- seeded
2 sliced spring onion
Chopped coriander
Method
- For the sauce start by mixing all the ingredients listed for the sauce into a small blender and blitz it all together. Traditionally it’s made in a mortar and pestle and you can pound it but the blender is easier and quicker.
- In a pot of hot water add the noodles and let it cook for a couple of minutes. The noodles soften in warm or hot water and that’s how it cooks. Once done drain and set it aside.
- In the same pot of water add the shrimp and cook for 6 minutes on a high flame. Once they turn pink and are cooked, set it aside.
- In the same water, add the pork or chicken mince and cook for 10 to 15 minutes and let it come to a boil. If you’re using pork it will need to cook for 15 minutes. Once done, strain it and set it aside.
- Now it’s time to assemble the salad, take the cooked noodles, to it add the prawn, pork, spring onion batons, chopped coriander, diced tomatoes and the dressing or sauce prepared and mix it all well together. Serve at room temperature or cold and enjoy
- Please watch the video for reference and mistakes to avoid.
Mistakes To Avoid
The biggest mistake I made and you should avoid is that I cooked way too many noodles. The ratio of noodles to sauce and filling needs to be correct and it’s always better to have lesser noodle than more otherwise that’s all you’ll taste and the filling will get lost.
Stick to 80 to 100 grams of noodles only.
Make sure you have cut and prepped everything. I cooked the noodles first which is completely alright but I think it might be better to cook the noodles last so they stay nice and hot while you’re mixing everything into the salad.
How To Serve Thai Glass Noodle Salad
Ideally you serve it as soon as it’s prepared. It won’t be very hot, unless you’ve cooked the noodles last but it will be warm or at room temperature. You can also serve the salad cold. I don’t recommend storing the salad long and re heating it. It’s best served cold or warm at room temperature as soon as it’s made.
How To Make The Thai Glass Noodle Salad Vegetarian?
While it won’t be a traditional Thai dish or recipe anymore because the main ingredient is fish sauce which you’ll omit, It will still be quite tasty. Swap the fish sauce for regular light soy sauce. Skip the pork chicken and prawn and instead add veggies of your choice – cooked mushroom, baby corn, bell peppers, broccoli, tofu etc and stick to the rest of the recipe.
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