Last week, Toronto was under a heatwave warning and I thought it was the perfect time to make this simple Thai Shrimp and Glass Noodle Salad for dinner. Although this dish can also be served warm, I do prefer having this cold. This salad is light, refreshing and is a great dish to serve on those hot summer days. The sweet chili dressing adds the right amount of tang and the fresh veggies add the perfect crunch, making this salad so well rounded, you'll be craving it the moment you take your last bite!

Storage Instructions:

Store in air tight container for up to four days.

Thai Shrimp and Glass Noodle Salad

This glass noodle salad is light, refreshing and the perfect dish to serve on those hot summer days. The sweet chili dressing adds the right amount of tang and the fresh veggies add the perfect crunch, making this salad so well rounded, you'll be craving it the moment you take your last bite!

Prep Time:

20 minutes

Cook Time:

10 minutes

Total Time:

30 minutes

Ingredients:

1 pack glass noodles

10-12 Argentinean shrimp, deshelled, tail on

12 cherry tomatoes, halved

2 mini cucumbers, quartered

1 tbsp each parsley, mint, basil

optional: 2 shallots, thinly sliced

2 tbsp roasted cashews, crushed

For the Sweet Chili Dressing

3 tbsp fish sauce

2 tbsp sugar

4 tbsp warm water

2 tbsp lime juice

2 tbsp Thai sweet chili sauce

2 garlic cloves, finely grated or minced

Directions:

  1. Combine ingredients for dressing and set aside.
  2. Cook glass noodles according to package. Run under cold water, strain and set aside.
  3. Boil shrimp in salt (optional) water until cooked through. Set aside to let cool.
  4. Toss noodles and shrimp with half the dressing. Then mix in the rest of the vegetables and herbs. Top with cashews. Serve with the remainder of the dressing if preferred.
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