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Thai Shrimp and Glass-noodle Salad

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


  • 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

How to Make It

  1. 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.)

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

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