This Thai Salmon Glass Noodle Salad is an all-season delight! It has an astonishing flavors that are filled with fresh herbs, chunks of smoked salmon, refreshing lime juice, and chewy glass noodles.
The Salad can be served in a smaller amount as an appetizer during dinner parties or a simple light meal for a family night. I love how quick and easy it is to put together. You can always cut down the amount of Chili Flakes and your kids will love this salmon noodle salad too. It is healthy and wonderfully delicious! For a great soup to go with this salad, you might also like my Hot and Sour Thai Shrimp Soup recipe!
FRESH HERBS AND “ONIONS”
Fresh Herbs are essential to the taste of the salad. I use two different kinds of herbs and “onions” here and they are Coriander, Mint Leaves, Shallots and Green Onions. These 4 together have created an extraordinary flavor.
HOW TO MAKE THIS THAI SALMON GLASS NOODLES SALAD
I hope you will enjoy making this Thai Salmon Glass Noodle Salad recipe. Every mouthful is sensational! It tastes healthy, refreshing, and super delicious. Sometimes, I also love this for a quick lunch and even breakfast. You can easily make this as a quick and light meal at any time of the day.
MORE SALAD RECIPES:
Tasty Shrimp, Mango and Walnut Salad
Quick and Easy Tomatoes with Buffalo Mozzarella
Thai Style Salmon Glass Noodle Salad
Ingredients
- 250 g cooked/smoked Salmon (store bought)
- 70 g dried Thai Glass Noodle
- 2 medium Shallots, cut in slices
- 1/4 cup finely chopped Coriander
- 1/4 cup finely chopped Green Onions
- 1/4 cup Mint Leaves
Dressing
- 1 tbsp raw Peanuts
- 2-3 tbsp fresh Lime Juice
- 1 tbsp Brown Sugar
- 1 tbsp Granulated Sugar
- 1 tsp Chili Flakes
- 3 tbsp Fish Sauce
Instructions
- Soak the Glass Noodles in room temperature water for 5 minutes until softened.
- For the salad dressing, toast the raw Peanuts in a frying pan over medium-high heat until golden brown. Remove from heat and use a mortar and pestle to grind the peanuts into fine powder. Set aside.
- In a large bowl, add in Fish Sauce, Lime Juice, Brown Sugar, Granulated Sugar, Chili Flakes, and the peanut powder. Mix well. Give it a taste.
- Cook soaked noodles in boiling water for about 2 minutes until just cooked and tender. Rinse the noodles a few times with cold water. Drain and place noodles in a large serving bowl or a plate.
- Add the sliced Shallots on top. Flake the Salmon into large chunks and add to the plate. Then sprinkle some Coriander, Green Onions, and Mint Leaves. Add the dressing and toss gently to combine.
- Sprinkle with extra Chili Flakes for the color and taste, if desired. Ready to serve!
Video
Notes
- You are always welcome to cook your own fresh Salmon Fillets and add them to your salad.
- If you find the Glass Noodles are too long to mix together, you can use kitchen scissors to cut them shorter. This is a personal preference.
- I love a bit of the spicy kick with the Chili Flakes. If you do not want it to be spicy, you can skip it or reduce the amount of Chili Flakes.
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