Thai glass noodle salad is a filling main dish

Thai-style Glass Noodle Salad

Course Main Course
Cuisine Asian Fusion
Keyword Spicy
Prep Time 15 minutes
Cook Time 15 minutes
Soaking time for the glass noodles 20 minutes
Servings 3 people
Author Connie Veneracion


  • 90 grams glass (cellophane) noodles
  • 2 shallots
  • 2 tomatoes
  • 200 grams sausages (I used garlicky but feel free to go with your preference)

For the dressing

  • juice of one lime or lemon or the juice of 3 to 4 kalamansi
  • 1 teaspoon fish sauce to taste
  • 1 to 2 tablespoons sugar or to taste
  • 1 bird’s eye chili finely sliced

To garnish

  • 1 teaspoon toasted sesame seeds
  • cup toasted cashew nuts preferably salted
  • 1 handful whole Thai basil leaves


  • Place the glass noodles in a bowl and pour in hot water to cover the noodles completely. Leave to soak for about 20 minutes.
  • Peel the shallots and thinly slice.
  • Halve the tomatoes, scoop out the seeds and discard. Thinly slice the tomato halves.
  • Skin the sausages and crumble the meat.
  • Place a frying pan over medium-low heat and spread the sausage meat on the bottom. Leave to fry slowly until fat has been rendered.
  • Turn up the heat to medium and cook the sausage meat in the rendered fat until lightly browned and crisp.
  • Strain the sausage meat.
  • Mix together all the ingredients for the dressing. Taste and adjust the balance of flavors to suit your palate.
  • Using kitchen shears, cut the softened noodles into two-inch lengths. Drain well.
  • Place the drained noodles in a bowl. Add the shallots, tomatoes and half of the basil and cashew nuts. Drizzle in half of the dressing. Toss well. Taste and add more dressing, as needed.
  • Transfer the noodle mixture on a plate. Spread the sausage meat on top. Sprinkle the sesame seeds over the sausage meat. Garnish with the remaining cashew nuts and basil.