Thai Shrimp and Glass-noodle Salad

Coastal Living
This Shrimp and Glass-noodle Salad can be made ahead and refrigerated for a flavorful Thai-inspired lunch or dinner.
Makes 4 servings


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4 ounces glass noodles (bean threads)
1/2 cup fresh lime juice
1/4 cup fish sauce
3 tablespoons light vegetable oil
2 tablespoons rice vinegar
2 teaspoons sugar
1 pound cooked shrimp, peeled and deveined
1 large cucumber, halved, seeded, and sliced
1 red bell pepper, cut into strips
1/2 cup thinly sliced green onions
1/2 cup shredded carrot
2 tablespoons fresh cilantro leaves


Soak noodles in hot water for 10 to 15 minutes or until tender; rinse and drain. Place in a mixing bowl. (For easier serving, cut noodles into pieces with kitchen shears.)

Combine lime juice and next 4 ingredients; pour over noodles, tossing to coat.

Stir in remaining ingredients, and toss salad until well blended. Cover and refrigerate until well chilled.

Created date

May 2003