Glass Noodle Salad Recipe
Mixed seafood with glass noodles in a spicy sweet-and-sour sauce with fresh Thai herbs
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Ingredients
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Seafood & Noodles
Vegetables & Herbs
Dressing & Seasoning
Garnish
Method
Seafood & Noodles
- 1
Prepare glass noodles
Place glass noodles in a large bowl and cover with very hot (not boiling) water. Soak for 6–8 minutes or until softened but still slightly firm. Drain well, rinse under cold water to stop cooking, then cut into shorter, manageable lengths with kitchen scissors (about 12–15 cm). Set aside in a lightly oiled bowl so they don't stick.
- 2
Cook seafood
Heat 1 tbs vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and calamari, sprinkle 1 tsp kosher salt, and stir-fry 1–2 minutes for shrimp (until pink) and 1–2 minutes for calamari until just opaque and firm. Add mussels/clams just to warm through (if already cooked) or cook until shells open if raw. Total cook time should be 3–4 minutes to avoid rubbery seafood. Remove from heat and let cool slightly.
- 3
Combine seafood and noodles
Gently toss the drained glass noodles with the cooked seafood in a large mixing bowl so the noodles and seafood are combined and starting to cool while you make the dressing.
Vegetables & Herbs
- 4
Prepare vegetables and herbs: halve cherry tomatoes, thinly slice cucumber, and thinly slice red onion. Roughly chop cilantro, mint and tear basil leaves. Add all vegetables and herbs to the bowl with the noodles and seafood, tossing gently to distribute evenly.
Dressing & Seasoning
- 5
Make the dressing
In a small bowl, whisk together 60 ml fresh lime juice, 30 ml fish sauce, 15 ml light soy sauce, 1 tbs rice vinegar, 2 tbs palm sugar (press or warm slightly to dissolve if needed), minced garlic, chopped Thai chiles, 0.25 tsp black pepper, 0.5 tsp chili flakes (optional) and 1 tsp neutral oil. Taste and adjust balance — it should be bright, salty, slightly sweet, with a sharp lime tang.
- 6
Dress the salad
Pour the dressing over the noodle, seafood, vegetables and herbs. Using clean hands or tongs, toss gently but thoroughly to coat everything. Allow the salad to sit 3–5 minutes so flavors meld but the herbs stay fresh.
Garnish & Serve
- 7
Taste and adjust seasoning with extra fish sauce, lime juice, or a pinch of sugar if needed. Transfer salad to a serving platter or divide among plates. Sprinkle chopped roasted peanuts and fried shallots over the top. Serve immediately with lime wedges on the side.