Thai Glass Noodle Salad with Shrimp and Pork

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A refreshing and vibrant Thai glass noodle salad loaded with shrimp, minced pork, and crisp vegetables in a tangy lime-chili dressing. Perfect as a light lunch or shareable appetizer that balances heat, sourness, and savory umami in every bite.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 38 gCarbs
• 3 gFiber
• 7 gSugar
• 26 gProtein
• 920 mgSodium
• 480 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 25 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the noodles and protein

• 4 oz (115 g) dried mung bean glass noodles
• 1/2 lb (225 g) medium shrimp, peeled and deveined
• 1/2 lb (225 g) ground pork
• 1 tbsp vegetable oil

For the chili-lime dressing

• 1/4 cup (60 ml) freshly squeezed lime juice
• 3 tbsp fish sauce
• 2 tbsp palm sugar, finely grated (or light brown sugar)
• 3-4 Thai bird's eye chilies, finely chopped
• 3 cloves garlic, minced
• 2 tbsp warm water

For the salad mix-ins and garnish

• 2 stalks celery, thinly sliced on the bias
• 1 small red onion, thinly sliced
• 1 medium tomato, cut into thin wedges
• 1/2 cup loosely packed fresh cilantro leaves
• 1/4 cup roasted unsalted peanuts, roughly crushed

Directions

1. Bring a medium pot of water to a rolling boil, add the glass noodles, and cook for 3 to 4 minutes until tender but still slightly chewy. Drain immediately, rinse under cold running water to stop the cooking, and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the ground pork and stir-fry for 3 to 4 minutes, breaking it up, until cooked through and lightly caramelized. Transfer to a plate.
3. In the same pan, add the shrimp and cook for 2 to 3 minutes, turning once, until they turn pink and curl into a loose C shape. Remove and let cool slightly, then slice each shrimp in half lengthwise for easier eating.
4. In a small bowl, whisk together the lime juice, fish sauce, palm sugar, chilies, garlic, and warm water until the sugar is completely dissolved. Taste and adjust with more lime for sourness or more sugar for balance.
5. In a large mixing bowl, combine the drained noodles, cooked pork, sliced shrimp, celery, red onion, and tomato. Pour the chili-lime dressing over the top.
6. Toss gently but thoroughly with tongs or chopsticks until every strand of noodle and piece of protein is coated in the dressing. Let the salad rest for 5 minutes so the noodles absorb the flavors.
7. Add the fresh cilantro leaves and give the salad one final gentle toss. Mound onto a serving platter or divide among four plates.
8. Sprinkle generously with the crushed roasted peanuts just before serving to keep them crunchy. Serve immediately at room temperature.

Cook’s Notes

• Do not overcook the glass noodles; they should remain slightly chewy as they will continue to soften once they absorb the dressing.
• Adjust the heat by removing the chili seeds for a milder salad, or add an extra chili if you want serious fire.
• Substitute palm sugar with an equal amount of light brown sugar for a slightly more caramel-like sweetness that still works beautifully.
• Use freshly squeezed lime juice for the brightest, most authentic flavor; bottled juice tends to taste flat and overly acidic.
• This salad is best enjoyed the same day but can be refrigerated in a sealed container for up to 24 hours; add fresh peanuts just before serving to keep them crunchy.

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