Glass Noodle Salad with Shrimp
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A refreshing Thai glass noodle salad with shrimp, crisp vegetables, and a tangy lime-based dressing. Light and flavorful, it comes together in under 30 minutes and works well for weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 5 oz dry glass noodle (mung bean or cellophane) (sub for vermicelli or thin flat rice noodles)
- 1 lb fresh shrimp (peeled and deveined)
- 1 cup julienned carrot (shredded works too)
- 1 cup julienned cucumber (sliced or shredded is fine too)
- ½ cup cilantro leaves (save the stalks for dressing)
- ½ cup mint leaves
- 1 small red onion (thinly sliced)
- 2 tomato (cut into chunks)
- 2 garlic cloves (chopped)
- 2 lime (juice)
- cilantro stalks (chopped)
- 2 tbsp brown sugar
- 3 tbsp fish sauce (or soy sauce)
- 1 tsp chile flakes
- ¼ cup peanuts (crushed)
At a glance
PER SERVING · TIME 23M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 8m
- Sodium
- 1535mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 741mg
- Calcium
- 137mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1535MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.