Thai Glass Noodle Salad with Pork and Shrimp

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A bright, tangy Thai favorite that combines tender glass noodles with savory pork and shrimp, crisp fresh vegetables, and a punchy lime-fish sauce dressing. Every forkful delivers sweet, salty, sour, and a gentle hum of chili heat. Often served as a light lunch or shared appetizer at Thai gatherings.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 18 gFat
• 4 gSaturated Fat
• 52 gCarbs
• 4 gFiber
• 9 gSugar
• 28 gProtein
• 1180 mgSodium
• 590 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 26 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the Noodles and Protein

• 4 oz mung bean glass noodles
• 1/2 lb ground pork
• 1/2 lb medium shrimp, peeled, deveined, and chopped
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/4 cup chicken stock or water

For the Vegetables and Herbs

• 1 cup ripe tomatoes, diced into 1/2-inch pieces
• 1 cup Chinese celery or regular celery, thinly sliced
• 1/2 cup carrots, julienned
• 1/2 small red onion, thinly sliced
• 3 scallions, cut into 1-inch lengths
• 1/3 cup fresh cilantro, roughly chopped
• 2 tbsp fresh mint leaves, torn
• 2 tbsp fresh Thai basil leaves

For the Dressing

• 3 tbsp Thai fish sauce
• 3 tbsp fresh lime juice, plus more to taste
• 2 tbsp palm sugar, finely chopped and dissolved in 2 tbsp warm water
• 1 tbsp tomato ketchup
• 1 tbsp tamarind paste
• 2 Thai chilies, thinly sliced, plus more for serving

For Garnish

• 1/3 cup roasted unsalted peanuts, coarsely crushed
• 1 lime, cut into wedges
• 2 tbsp fried shallots
• Extra chili slices, to taste

Directions

1. Soak the glass noodles in a large bowl of hot water for 7 to 10 minutes until pliable but still chewy; drain, rinse briefly under cool water, and snip into 4- to 5-inch lengths with kitchen scissors.
2. Heat the vegetable oil in a wok or wide skillet over medium-high heat. Add the garlic and stir-fry until fragrant, about 20 seconds.
3. Add the ground pork and break it into small crumbles with a spatula. Cook until no pink remains and edges turn lightly golden, about 5 minutes.
4. Stir in the chopped shrimp and chicken stock; cook until the shrimp curl and turn pink, 2 to 3 minutes. Remove from heat and let cool for 5 minutes.
5. In a large mixing bowl, whisk together the fish sauce, lime juice, dissolved palm sugar, ketchup, tamarind paste, and Thai chilies until fully combined.
6. Add the cooled pork-shrimp mixture, drained noodles, tomatoes, celery, carrots, red onion, scallions, cilantro, mint, and basil to the bowl.
7. Toss thoroughly with tongs or chopsticks until every strand is coated and the vegetables begin to wilt slightly. Let the salad rest for 5 minutes so the noodles absorb the dressing.
8. Taste and adjust with more lime juice for tartness, fish sauce for salt, or a pinch of sugar to balance, if needed.
9. Pile the salad onto a serving platter and shower the top with crushed peanuts, fried shallots, and extra chili slices.
10. Serve at room temperature right away, or chill for 20 minutes; pass lime wedges alongside for squeezing over each portion.

Cook’s Notes

• Do not oversoak the noodles or they will turn mushy and clump; a quick cool rinse after soaking keeps them springy and separates the strands.
• Snipping the hydrated noodles with scissors makes tossing and serving far easier than lifting long strands with chopsticks.
• Briefly toasting the crushed peanuts in a dry pan for 1 to 2 minutes deepens their flavor and adds extra aroma.
• The salad is even better after 20 to 30 minutes of resting in the fridge, as the noodles soak up the tangy dressing.
• For a lighter version, swap half the pork for chopped firm tofu or use all shrimp for a pescatarian twist.

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