A bold and refreshing salad that combines silky glass noodles, crisp vegetables, and vibrant herbs tossed in a tangy, spicy lime dressing. This Southeast Asian-inspired dish balances heat, acidity, and sweetness in every bite—perfect for warm-weather meals or light yet satisfying lunches. It’s a vibrant plate that delights the senses with its colorful appearance, exciting textures, and punchy flavors.
Ingredient Breakdown
At the heart of this salad lies a tangle of translucent glass noodles—light, slippery, and perfect for absorbing bold flavors. These noodles serve as a neutral base, allowing the dressing and mix-ins to shine. The protein component offers flexibility: delicate shrimp adds sweetness from the sea, while cooked ground chicken or pork brings savory richness and depth.
The fresh vegetables and herbs give this dish its signature brightness and crunch. Cherry tomatoes burst with juiciness, red onions offer sharpness, and celery and carrots contribute crunch and color. Fresh cilantro and mint lift the salad with herbal aromatics, while green onions add subtle bite. Thin slices of fiery bird’s eye chilies provide the heat that makes this dish pop, while roasted peanuts deliver a welcome nuttiness to round out the texture.
The dressing brings everything together: lime juice supplies zing, fish sauce introduces deep umami and salinity, sugar softens the acidity, and a splash of broth or water keeps the flavors from overwhelming the palate.
Step-by-Step Preparation Guide
To begin, soak the glass noodles in hot water—hot enough to soften them but not boiling. This method allows the noodles to hydrate without overcooking. They become soft, glossy, and slightly chewy, which is exactly what you want. Once tender, rinse them under cold water to lock in their texture and prevent sticking. You can cut them into shorter strands using kitchen shears to make them easier to toss and eat.
The protein comes next. If using ground meat, cook it in a dry skillet, breaking it apart into crumbles until fully browned and cooked through. Drain any excess fat to keep the salad light and let it cool before mixing with herbs. Shrimp can be used as-is if already cooked—just make sure they’re tender, juicy, and chilled before incorporating.
The dressing is built in a large mixing bowl so everything can be tossed in the same vessel. Whisk together freshly squeezed lime juice, fish sauce, sugar, and, if you like, minced garlic and sliced chilies. Adjust the balance until it’s punchy but harmonious—zesty, slightly sweet, and umami-rich with a background of heat.
Add the cooked noodles and protein to the bowl, followed by all the vegetables and herbs. Toss gently to ensure every component is coated in the dressing without bruising the delicate herbs or breaking the noodles. Take your time here—gentle tossing makes a difference in presentation and flavor distribution.
When ready to serve, divide the salad among bowls or plates and top with crushed roasted peanuts. They add texture and just the right amount of roasted, savory contrast. Serve immediately for the freshest flavor and texture.
Recipe Tips & Frequently Asked Questions
Soak glass noodles in very hot—not boiling—water to prevent over-softening
Overcooked noodles can become mushy and fall apart when tossed.
Use kitchen shears to cut noodles for easier mixing and eating
Long noodles can tangle; shorter strands make for tidier portions.
Let cooked ground meat cool slightly to avoid wilting the herbs
Warm meat can dull the freshness and color of the herbs.
Taste the dressing before tossing and adjust for balance: sweet, sour, salty
Lime, sugar, and fish sauce should harmonize—tweak each element to match your taste.
Toss gently with tongs or hands to avoid breaking noodles
Glass noodles are fragile; rough mixing can turn them into clumps.
Can I make this salad ahead of time for meal prep or parties?
Yes, but for best texture, mix the dressing just before serving and store herbs separately until ready to toss.
What are good substitutes for fish sauce or glass noodles?
Soy sauce with a splash of rice vinegar can replace fish sauce. Rice vermicelli or soba noodles can be used in place of glass noodles, though they’ll change the texture slightly.
How spicy is it and how can I adjust the heat?
With one chili, the heat is mild to moderate. For more fire, add additional chilies or a spoon of chili paste.
Can I serve it warm instead of chilled?
Absolutely. Just skip the cold rinse step and serve immediately after tossing. It’ll be more like a warm noodle dish with bright dressing.
What to Serve With This Recipe
Spicy Noodle Salad makes an excellent light main dish but pairs well with other Southeast Asian favorites. Serve it alongside crispy Thai spring rolls or shrimp rolls for a crunchy, savory appetizer. A small bowl of chilled coconut soup or cucumber salad balances the heat and adds a creamy contrast. For a more filling meal, offer sticky rice or grilled chicken satay skewers on the side. To drink, Thai iced tea or cucumber-infused water adds cooling relief and rounds out the experience.
Creative Variations
Experiment with protein by swapping shrimp for tofu, grilled steak strips, or shredded poached chicken. Incorporate shaved green mango or unripened papaya to introduce a tangy, fruity crunch. Fresh basil or Thai basil can replace mint, lending a spicier herbal note. For texture lovers, a final flourish of fried shallots or toasted sesame seeds adds an unexpected layer of crunch and aroma.
A colorful, flavor-packed salad that’s fast to prepare and exciting to eat. Whether served as a standalone dish or part of a larger meal, Spicy Noodle Salad brings brightness, balance, and boldness to your table every time. With just the right mix of spice, crunch, and zing, it’s a refreshing favorite that’s equally welcome at casual lunches and dinner parties alike.
Ingredients
For the Noodles:
3.5 oz (100g) glass noodles (also known as bean thread or cellophane noodles)
For the Protein (choose one or combine both):
4 oz (115g) cooked shrimp, peeled and deveined
or
4 oz (115g) ground chicken or pork, fully cooked
For the Vegetables & Herbs:
1/4 cup red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1/4 cup celery, finely chopped or sliced thin
1/4 cup carrots, cut into fine matchsticks
1/4 cup chopped fresh cilantro
1/4 cup fresh mint leaves, roughly chopped (optional but adds brightness)
2–3 green onions, chopped
1–2 Thai bird’s eye chilies (or siling labuyo), finely sliced (adjust to taste)
1–2 garlic cloves, minced (optional, for the dressing)
1/4 cup roasted peanuts, crushed (for garnish, optional)
For the Spicy Lime Dressing:
3 tablespoons fresh lime juice (from 1–2 limes)
2 tablespoons fish sauce
1–2 tablespoons sugar (palm sugar preferred, adjust to taste)
1–2 tablespoons water or broth (to mellow out the flavor, optional)
Instructions
Begin by preparing the noodles. Soak the glass noodles in hot water for 5 to 7 minutes or as instructed on the package. Once they become soft, translucent, and pliable, drain them thoroughly. Rinse under cold water to halt further cooking and to keep them from sticking. If desired, use kitchen shears to snip them into shorter, more manageable lengths.
If you’re opting for ground meat, cook it over medium heat in a skillet until it’s browned and no longer pink. Use a spatula or spoon to break it into crumbles while cooking. Once done, drain any excess fat and let it cool slightly. If using shrimp, ensure they’re fully cooked, tender, and chilled before adding to the salad.
For the dressing, use a large mixing bowl. Combine the fresh lime juice, fish sauce, sugar, and optional minced garlic and chili slices. Whisk until the sugar dissolves and the flavors are well blended. Taste and adjust—more sugar for sweetness, more lime for brightness, or water to soften the acidity and saltiness.
Add the cooked noodles to the bowl along with your protein of choice. Add in cherry tomatoes, red onion, celery, carrots, cilantro, mint (if using), and green onions. Gently toss everything with the dressing, ensuring the noodles and vegetables are evenly coated and the flavors are well distributed.
To serve, divide the salad among plates or bowls. Sprinkle with crushed roasted peanuts for added texture and a hint of nutty depth. Serve immediately while the herbs are fresh and the dressing is vibrant. Enjoy the burst of spicy, sour, sweet, and salty in every bite.
Spicy Noodle Salad Recipe
Ingredients
For the Noodles:
- 3.5 oz 100g glass noodles (also known as bean thread or cellophane noodles)
- For the Protein choose one or combine both:
- 4 oz 115g cooked shrimp, peeled and deveined
- or
- 4 oz 115g ground chicken or pork, fully cooked
For the Vegetables & Herbs:
- 1/4 cup red onion thinly sliced
- 1/2 cup cherry tomatoes halved
- 1/4 cup celery finely chopped or sliced thin
- 1/4 cup carrots cut into fine matchsticks
- 1/4 cup chopped fresh cilantro
- 1/4 cup fresh mint leaves roughly chopped (optional but adds brightness)
- 2 –3 green onions chopped
- 1 –2 Thai bird’s eye chilies or siling labuyo, finely sliced (adjust to taste)
- 1 –2 garlic cloves minced (optional, for the dressing)
- 1/4 cup roasted peanuts crushed (for garnish, optional)
For the Spicy Lime Dressing:
- 3 tablespoons fresh lime juice from 1–2 limes
- 2 tablespoons fish sauce
- 1 –2 tablespoons sugar palm sugar preferred, adjust to taste
- 1 –2 tablespoons water or broth to mellow out the flavor, optional
Instructions
- Begin by preparing the noodles. Soak the glass noodles in hot water for 5 to 7 minutes or as instructed on the package. Once they become soft, translucent, and pliable, drain them thoroughly. Rinse under cold water to halt further cooking and to keep them from sticking. If desired, use kitchen shears to snip them into shorter, more manageable lengths.
- If you’re opting for ground meat, cook it over medium heat in a skillet until it’s browned and no longer pink. Use a spatula or spoon to break it into crumbles while cooking. Once done, drain any excess fat and let it cool slightly. If using shrimp, ensure they’re fully cooked, tender, and chilled before adding to the salad.
- For the dressing, use a large mixing bowl. Combine the fresh lime juice, fish sauce, sugar, and optional minced garlic and chili slices. Whisk until the sugar dissolves and the flavors are well blended. Taste and adjust—more sugar for sweetness, more lime for brightness, or water to soften the acidity and saltiness.
- Add the cooked noodles to the bowl along with your protein of choice. Add in cherry tomatoes, red onion, celery, carrots, cilantro, mint (if using), and green onions. Gently toss everything with the dressing, ensuring the noodles and vegetables are evenly coated and the flavors are well distributed.
- To serve, divide the salad among plates or bowls. Sprinkle with crushed roasted peanuts for added texture and a hint of nutty depth. Serve immediately while the herbs are fresh and the dressing is vibrant. Enjoy the burst of spicy, sour, sweet, and salty in every bite.
