Glass noodles are one of my favorite ways to do a salad. It is unlike the kind of salad other countries do because you use a cold noodle as a salad. You can actually get healthy, low-carb options for your salads too. If you look at the ingredients, you can find noodles made from beans, brown rice, and other, less refined options.Jump to Recipe
The recipe is pretty straightforward. The only real cooking you have to do is in preparing the noodles and seafood. You can buy fresh or frozen mixed seafood, pre-mixed, or just pick whatever is your favorite. If you need to watch your cholesterol intake you may just want to avoid the shellfish.
Glass Noodles Seafood Salad is an easy, healthy Thai salad that you can modify to meet your specific tastes and needs. Pick the ingredients that look good for you in the basic categories and substitute as needed. This is a light, but flavorful salad you can feel good about! Enjoy!
Glass Noodles Seafood Salad
- Large mixing bowl
- food blender or pestle and mortar to crush Thai peppers
- large spoon and fork for mixing salad
- 3 small bundles glass noodles mung bean if possible
- 1 lb shrimp frozen mix seafood
- ½ medium yellow onion thin sliced
- 2 green onion chopped
- ½ cup mint leaves
- 15 Thai peppers crushed
- 2 lime juice fresh
- 2 tablespoon light soy sauce
- 2 ½ tablespoon fish sauce
- 1 teaspoon Stevia
- Boil/cook glass noodles. Once the noodles are almost to be done, add mix seafood. Turn the stove off when everything is cooked. Drained the hot water then wash the glass noodles and seafood with cold water until they are no longer hot.
- Prepare, cut, chop, slice the vegetables and herbs.
- Mix everything (all the ingredients) in a large mixing bowl. Mix them together and try the salad. Add more peppers if you like it spicier, add more lime juice if you like it sourer, add more fish sauce if you like it saltier.
- Serve the salad on a plate or bowl! EnjoyQ