Jump to Recipe Print Recipe

We went to a pool party recently and a friend brought this amazing Thai, glass noodle salad. What we like about it is that it is quite different than your typical potluck fare. Sweet potato with lots of fresh herbs, peanut and lime make this a great summer salad. This can be served as a side, but add some edamame and it could also be a main course on a hot day. There is a fair bit of prep, but if you want something a little special it’s worth your time. Thanks Sheri!

Thai Glass Noodle Salad
Pin
Print

Thai Glass Noodle Salad

Course: Lunch, DinnerCuisine: vegan, vegetarian, gluten freeDifficulty: Medium
Servings

6

servings
Prep time

1

hour 
Total time

2

hours 

Ingredients

  • For the Salad

  • 500 g of sweet potato glass noodles (see notes below)

  • 1 medium/large sweet potato, cubed

  • 1/4 cup of cilantro, washed and chopped

  • 1/4 cup of Thai basil, washed and chopped

  • 1/4 cup of fresh mint, washed and chopped

  • 1 red bell pepper, cut into strips

  • 1/2 an English cucumber, julienned

  • 1 large carrot, shredded

  • 2 heads of baby Bok Choy, washed and finely sliced

  • 1 bunch of green onion, sliced for garnish

  • Peanuts for garnish

  • Coconut oil for frying

  • For the Sauce

  • 1 clove of garlic, minced

  • 2 Tbsp of fresh ginger, peeled and minced

  • 1 tsp of sriracha or hot sauce

  • 3 Tbsp of sesame oil

  • 2 Tbsp of tamari or soy sauce

  • 2 Tbsp of rice wine vinegar

  • 1/3 cup of natural peanut butter

  • 1 large lime, zest and juice

  • Warm water (for thinning)

Directions

  • Heat the oven to 425º F and roast the sweet potato for about 20 minutes, until golden on the edges and then set aside to cool.
  • Prepare the noodles as per instructions on the pack.
  • When the noodles are done, place them in a large bowl and toss with a little sesame oil to keep from sticking and then refrigerate.
  • Heat 2 Tbsp of coconut oil in a frying pan and sauté the peppers until soft.
  • Quick pickle the carrot and cucumber by placing them in separate bowls and sprinkling each with a Tbsp of rice wine vinegar. Toss well to make sure they are coated and refrigerate for a couple of hours.
  • Prepare the sauce by adding the garlic, ginger, sriracha, sesame oil, tamari, vinegar, peanut butter and lime zest and juice to a bowl and mixing well. If the sauce is too thick (which it will be) add a small amount of warm water and mix again. Repeat until you get the desired sauce like consistency.
  • Just before serving, add the sauce to the noodles and toss well. Then add the herbs, sweet potato, peppers, carrot, cucumbers and Bok Choy and toss again. Serve topped with green onion slices and peanuts and enjoy.

Notes

  • We found the sweet potato, glass noodles at a Korean store. They will be available in most Asian food stores, but if you can’t find them or are low on time regular vermicelli would be OK too. That said the consistency of the glass noodles makes them worth finding.
  • If you wanted to have this dish as a cool main on a hot day, substitute the Bok Choy with a cup and a half of frozen edamame beans for a good dash of protein.
Thai Glass Noodle Salad
Tagged on: