This Thai Style Salmon Glass Noodle Salad is simple and quick to make with refreshing and unforgettable flavors. It is perfect as an appetizer or a light meal at any time of the day.
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!
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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.