Thai Glass Noodle Salad
1:3622 Jun 2026Watch on Instagram
Chef Annil shares his favourite recipe for Thai Glass Noodle Salad, turning simple leftovers and cellophane noodles into a vibrant, zesty dish. Made with springy mung bean starch vermicelli, lightly blanched fresh prawns, and squid, this salad is packed with crisp julienned carrots, cucumber, red onion, and fresh coriander. It is tossed in a fiery and sweet dressing made from sriracha, sweet Thai chili sauce, and buldak spicy sauce, then balanced with fresh lemon juice and finished with crunchy roasted peanuts and toasted sesame seeds. Perfect for your next potluck party!
Thai Glass Noodle Salad
Ingredients
Method
- Boil the cellophane noodles in hot water for about 7 minutes until cooked.
- Strain the cooked noodles and set aside in a large mixing dish.
- In the same boiling water, lightly blanch and cook the fresh prawns and squid through.
- Strain the cooked seafood and add them to the dish with the noodles.
- Use a pair of scissors to cut the noodles slightly for easier mixing and serving.
- Add a generous amount of chopped coriander, followed by sliced red onions, julienned cucumbers, and julienned carrots.
- Incorporate the crushed roasted peanuts, sliced chili padi to taste, and roasted sesame seeds.
- Drizzle with sriracha sauce, sweet Thai chili sauce, and a few squirts of buldak spicy sauce.
- Thoroughly toss and mix everything together by hand.
- Squeeze fresh lemon juice over the mixture to balance the sweet and spicy flavors, give it a final mix, and serve.