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Glass Noodle Salad with Shrimp and Pork

A vibrant and flavorful salad featuring glass noodles, succulent shrimp, and ground pork, perfect for family gatherings or a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Southeast Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.4 oz dry glass noodles (bean threads) Replace with rice vermicelli if needed; ensure they’re gluten-free.
  • 1 Tablespoon dried shrimp (optional) Skip if you want a seafood-free version.
  • 1 medium tomato, cut into wedges Heirloom tomatoes add a delightful sweetness.
  • 1/4 cup julienned onion Red onions offer a milder flavor, while yellow provides sweetness.
  • 1 stalk Chinese celery Or 2 inner small stalks and leaves of regular celery, thinly sliced.
  • 6 medium or large shrimp, peeled and deveined For a great sear, consider marinating them briefly before cooking.
  • 3.5 oz ground pork Substitute with ground chicken or turkey if preferred.
  • 1 teaspoon fish sauce A must for authentic flavor; try brands like Red Boat or Megachef.
  • 1/4 cup roasted peanuts, roughly chopped Almonds or sunflower seeds can work as nut alternatives.
  • 10 sprigs cilantro Fresh herbs are key! Mint or basil can be used for different flavors.
  • 2 cloves garlic Use fresh for the best flavor.
  • 1-3 Thai chilies, to taste Adjust spice based on preference; can use red pepper flakes.
  • 1 Tablespoon palm sugar, finely chopped, packed Brown sugar can be a substitute.
  • 2 Tablespoons fish sauce Essential for true flavor.
  • 3 Tablespoons fresh lime juice Always opt for fresh juice rather than bottled.

Method
 

Preparation
  1. Soak the Glass Noodles: Begin by soaking the dry glass noodles in room temperature water for about 7-10 minutes until soft and pliable.
  2. Pound the Dressing: In a mortar and pestle, pound together the cilantro stems, garlic, and chilies into a chunky paste. Add the palm sugar and continue to pound until dissolved. Stir in fish sauce and lime juice to create your zesty dressing.
  3. Prepare Dried Shrimp: If using dried shrimp, microwave them for about 20 seconds or soak in hot water for a few minutes, then drain.
  4. Combine Vegetables: In a large bowl, combine tomato wedges, julienned onion, and sliced celery. Add pounded dried shrimp.
Cooking
  1. Boil the Glass Noodles: In a pot of salted water, cook the glass noodles for about 2 minutes until just tender, then drain and cut into smaller sections.
  2. Cook the Fresh Shrimp: In the same pot, drop in peeled and deveined shrimp and cook for about 2-3 minutes until pink. Add cooked shrimp to mixing bowl.
  3. Cook the Ground Pork: In the remaining liquid, add ground pork and fish sauce. Cook until fully browned.
Assembly
  1. Combine Everything: Gently toss in prepared glass noodles and pour dressing over the top. Toss to ensure even coverage.
  2. Finish with Freshness: Fold in chopped cilantro and sprinkle with roasted peanuts. Serve immediately.

Notes

This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. Mix flavors to suit taste.