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Glass Noodle Salad with Shrimp and Pork

A vibrant and refreshing glass noodle salad featuring shrimp and pork, tossed in a zesty lime dressing — perfect for warm weather dining.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Southeast Asian, Thai
Calories: 240
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.4 oz dry glass noodles Look for thin, flat noodles for the best texture.
  • 1 Tablespoon dried shrimp (optional) Adds umami flavor, can be skipped or replaced.
  • 1 medium tomato, cut into wedges Use ripe tomatoes for best sweetness.
  • 1/4 cup julienned onion Sweet or red onions work best.
  • 1 stalk Chinese celery or 2 inner small stalks of regular celery, thinly sliced Provides a fresh, crisp bite.
  • 6 medium or large shrimp, peeled and deveined Ensure they are fresh or properly thawed.
  • 3.5 oz ground pork Opt for lean pork for health, can substitute.
  • 1 teaspoon fish sauce Essential for authentic flavor.
  • 1/4 cup roasted peanuts, roughly chopped Add crunch!
  • 10 sprigs cilantro Use stems in dressing for flavor.
  • 2 cloves garlic Minced or pounded for flavor.
  • 1-3 units Thai chilies, to taste Adjust spice levels according to preference.
  • 1 Tablespoon palm sugar, finely chopped, packed Brown sugar can substitute.
  • 2 Tablespoons fish sauce (for dressing) High-quality brand recommended.
  • 3 Tablespoons fresh lime juice Don’t skimp on the freshness!

Method
 

Preparation
  1. Soak the glass noodles in room temperature water for 7-10 minutes until soft.
  2. Prepare the dressing by pounding cilantro stems, garlic, and Thai chilies into a paste, then mix with palm sugar, fish sauce, and lime juice.
  3. If using dried shrimp, rehydrate them by microwaving in water or soaking in boiling water until softened.
  4. In a large bowl, mix the tomato wedges, julienned onion, and thinly sliced celery. Incorporate any drained dried shrimp.
Cooking
  1. Bring water to boil, cook soaked glass noodles for 2 minutes, then drain and rinse under cold water.
  2. In the same boiling water, cook the shrimp for 30-45 seconds until pink, then drain and rinse.
  3. Cook the ground pork with 1 teaspoon fish sauce until fully cooked, about 3-5 minutes, then drain.
Assembly
  1. Combine the soaked glass noodles, dressing, and remaining ingredients in the bowl. Toss gently.
  2. Garnish with roasted peanuts and cilantro. Serve immediately for best flavor.

Notes

Best enjoyed fresh but can be stored for up to 2 days in the fridge. Fresh ingredients make a significant difference.