Glass Noodle Salad
Glass Noodle Salad — a classic thai dish made simple at home.
Glass Noodle Salad is a classic vegetarian Thai recipe built around a handful of pantry staples. It serves 4 and comes together in roughly 30 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 30 minutes without much fuss. The method is straightforward, with each step doing one clear job so the finished dish tastes balanced rather than busy.
The headline ingredients here are chili, peanut and shallot. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.
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324
kcal
29g
Protein
69g
Carbs
29g
Fat
Ingredients
- chili100 ml
- peanut1 tsp
- shallot3 tbsp
- sticky rice150 g
- basil300 g
- kaffir lime1 cup
- lime2
- saltstaple
- pepperstaple
Method
- 1Step 1 ~6 min
Prep all ingredients for glass noodle salad and measure them out.
- 2Step 2 ~6 min
Heat oil in a pan and sauté aromatics until fragrant.
- 3Step 3 ~6 min
Add main ingredients and cook until just done.
- 4Step 4 ~6 min
Season with salt, pepper and finish with fresh herbs.
- 5Step 5 ~6 min
Plate and serve hot.
Per-step times are approximate and based on the total cook time of 30 minutes.
Pro tips & common mistakes
- Salt the pasta water generously and save a mug of the starchy cooking water before you drain — a splash thickens any sauce beautifully.
- Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.
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Frequently asked questions
- How long does Glass Noodle Salad take to cook?
- From prep to plate, Glass Noodle Salad takes about 30 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
- Is Glass Noodle Salad vegetarian?
- Yes — this version of Glass Noodle Salad is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
- What are the key ingredients in Glass Noodle Salad?
- The headline ingredients are chili, peanut, shallot. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
- Can I scale this recipe up or down?
- Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
- How should I store the leftovers?
- Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
- Can I freeze Glass Noodle Salad?
- This dish is best eaten fresh — freezing tends to soften the texture and dull the flavours. Make only as much as you will eat in 1–2 days.
- What should I serve with Glass Noodle Salad?
- Glass Noodle Salad pairs naturally with classic thai sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
- What if I do not have one of the main ingredients?
- Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.