Glass Noodle Salad with Shrimp and Basil

Name: Glass Noodle Salad with Shrimp and Basil
Prep time: 20 min
Total time: 20 min
Yield: Serves 4 as part of multi-course meal or for lunch
Cuisine: Thai
Ingredients: 16 shelled and deveined small-sized cooked shrimp; 6 oz (175 g) dried glass noodles; 1 teaspoon dark sesame oil; 1 small carrot, cut into match-sticks; ½ cup (50 g) finely chopped green onions (green and white parts); ½ cup (10 g) fresh Thai or italian basil leaves, sliced; 1 cucumber, peeled, deseeded and chopped; 1 red bell pepper, thinly sliced; ½ teaspoon Asian chili-garlic sauce, preferably sambal oelek; 1 clove garlic, minced; 4 tablespoons fish sauce (nam pla); 2 tablespoons freshly squeezed lime juice; 3 tablespoons olive or canola oil; 2 tablespoons minced lemongrass; 1 tablespoon palm or brown sugar; 1 tablespoon dark sesame oil; Fresh coriander leaves (cilantro) for garnish

Preparation info

Serves
4
as part of multi-course meal or for lunch

Difficulty
Easy
Ready in
20 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

Glass noodles are also known as cellophane noodles, Chinese vermicelli or dried mung bean noodles. They’re actually made from mung bean starch and are translucent once hydrated, hence the nickname “glass.” The glass is definitely half full here as this salad is incredibly, light, healthy, and delicious.

Ingredients

Dressing

1 clove garlic, minced
½ teaspoon Asian chili-garlic sauce, preferably sambal oelek

Asia
Thailand
Lunch
Fish course
Pescatarian
South East Asia

Method

Dressing: in a small bowl, whisk together the ingredients for the Dressing. Gradually whisk in the oil and sesame oil until well blended.
For the Salad, soak the noodles in freshly boiled water according to the package’s directions. Once rehydrated, rinse with cool water and drain. Toss with 1 teaspoon sesame oil.
Combine the shrimp, reserved glass no