In any Thai restaurant that I go to, I hardly miss out on ordering a seafood glass noodle salad. I really enjoy the combination of salty, tangy, sweet and spicy flavours of the refreshing sauce dressing that never fails to whet up my appetite.
For my version of a glass noodle salad, I used shredded chicken breast as the protein and it worked perfectly fine. If you prefer seafood to meat, just use an assortment of prawns, shrimps and/or white fish if you like. This salad is best eaten chilled so leave it in the fridge for flavours to marry before serving. Enjoy! 🙂
Glass Noodle Salad Recipe
Ingredients (serves 4)
75g glass noodles, soaked in water for half hour and then blanched in boiling water
1 cooked skinless chicken breast, shredded
1 carrot, peeled & shredded
2 jap cucumbers, shredded
handful of coriander leaves
2 red onions, peeled & sliced
3 tbsp ground toasted peanuts + extra for sprinkling
80g mixed salad leaves
Sauce: (combine in a bowl)
4 tbsp apple cider vinegar
1 tbsp fish sauce
1 tsp sugar
juice from 3 limes
3 chilli padi, sliced
1. In a large mixing bowl, toss together all salad ingredients and sauce.
2. Chill in fridge as this salad is best eaten cold.
3. Sprinkle extra ground peanuts on top of salad before serving.