This Thai-Inspired Shrimp Glass Noodle Salad is the perfect cool and colorful summer salad. It is packed with vibrant veggies, garlic butter shrimp, and a savory sauce that has a slight kick. If you want to try a fun and delicious salad that will have your guests going back for more, you have to try this recipe!
Why You Will Love This Recipe
You will love this recipe because it is colorful, packed with veggies, and totally different! This isn’t your typical salad. This one is Thai-inspired, packed with buttery shrimp and noodles, and tossed in a delicious homemade sauce. It’s cool, refreshing, and incredibly simple to make! It is the ultimate dish to bring to a summer cookout or meal prep for a light, refreshing weekday lunch.
Ingredients for Thai-Inspired Shrimp Glass Noodle Salad
- Vermicelli Noodles: Thin, clear rice noodles that soften up quickly and soak up the sauce beautifully.
- Shrimp: Peeled and deveined, cooked quickly in garlic butter for a rich flavor.
- Butter & Garlic: Tons of minced garlic melted in butter to create a savory coat for the shrimp.
- Veggies: A crunchy blend of shredded carrots, shredded cabbage, and sliced yellow and green bell peppers.
- Cilantro: Adds a burst of fresh, herbaceous flavor right at the end.
- Knorr Liquid Seasoning: The secret weapon that gives the sauce a deep, savory, umami flavor.
- Vinegar: Adds a bright, tangy splash to balance out the richness of the butter.
- Sesame Oil & Sesame Seeds: Infuses a gorgeous, nutty aroma into the dressing.
- Brown Sugar: Just a touch to balance out the heat and the salt.
- White Pepper: Gives a smooth, subtle heat throughout the salad.
- Thai Chilies: Freshly chopped to give the dressing that signature spicy kick.
How to Make Thai-Inspired Shrimp Glass Noodle Salad
Start by prepping your vermicelli noodles. Place them in a large bowl, cover them with hot boiled water, and let them soak until they are completely softened. Once they’re soft, drain them well and set them aside to cool.
In a skillet over medium heat, melt your butter and sauté the minced garlic just until it becomes fragrant. Be careful not to burn it! Toss in your shrimp and cook them just until they turn nice and pink. Remove the skillet from the heat and let the garlic butter shrimp cool down completely.
While everything is cooling, it’s time to throw together the quick sauce. In a small bowl, combine the Knorr liquid seasoning, chopped Thai chilies, sesame oil, white pepper, vinegar, brown sugar, and sesame seeds. Mix it up well until the sugar dissolves.
Grab a large mixing bowl and add in your cooled vermicelli noodles, the garlic butter shrimp, shredded cabbage, shredded carrots, sliced yellow and green bell peppers, and chopped cilantro. Pour your savory sauce over the top and toss everything together until the noodles and veggies are perfectly coated. Serve it chilled!
Tips for the Best Thai-Inspired Shrimp Glass Noodle Salad
- Vermicelli noodles are very thin and delicate. Soaking them in hot water is usually enough to soften them up perfectly without turning them mushy.
- Make sure your noodles and shrimp have cooled down before you toss them with the fresh veggies. Putting hot ingredients into the bowl will wilt the cabbage, peppers, and cilantro, losing that amazing crunch.
- Thai chilies can be quite spicy. If you want a milder salad, remove the seeds from the chilies before chopping them, or just use one chili instead of two.
Variations and Substitutions
- If you aren’t a fan of shrimp, shredded rotisserie chicken, or sliced slice beef work wonderfully with this dressing.
- Feel free to throw in some thin cucumber slices, edamame, or chopped green onions for even more color and texture.
- Top the salad with a handful of crushed peanuts or crispy garlic right before serving for an extra layer of crunch.
Other Recipes You Will Love
Thai-Inspired Shrimp Glass Noodle Salad
Description
This Thai-Inspired Cold Noodle Salad is packed with crunchy veggies, garlic butter shrimp, and a savory, spicy dressing! The perfect refreshing dish for summer.
Ingredients
Sauce
Instructions
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Soak the vermicelli noodles in hot boiled water until softened. Drain well and set aside to cool.
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Melt the butter in a skillet over medium heat. Sauté the minced garlic until fragrant, then add the shrimp. Cook until pink, remove from heat, and let cool.
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In a small bowl, whisk together the liquid seasoning, vinegar, sesame oil, brown sugar, white pepper, chopped Thai chilies, and sesame seeds to make the sauce.
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In a large mixing bowl, combine the cooled noodles, garlic butter shrimp, sliced bell peppers, shredded carrot, shredded cabbage, and chopped cilantro.
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Pour the dressing over the salad and toss until completely combined. Chill in the fridge before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 365kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 4g20%
- Cholesterol 155mg52%
- Sodium 940mg40%
- Total Carbohydrate 48g16%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 24g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
