Thai-style Cellophane Noodle Salad

Thai-style Cellophane Noodle Salad

I omitted cilantro, which I don't like, in this cellophane (glass noodle) salad inspired by South East Asian cuisine. The lemon in this makes it very refreshing! Once you have a bite, you won't be able to stop.

Ingredients: An easy to make amount (3 to 4 servings)

Cellophane noodles
50 g
Ground chicken or ground pork
50 g
Peeled shrimp
6 to 8
1 small
Chinese chives
3 stalks
1 to 2 leaves
☆ Lemon juice
1 tablespoon
☆ Fish sauce
2 teaspoons
☆ Grated garlic
1 clove
Sesame oil
1 teaspoon
Red chili peppers (seeds removed and sliced into rounds)
a little, to taste
a small amount
a small amount


1. Bring water to boil in a pot and cook (rehydrate) the cellophane noodles. Drain into a colander or sieve, and cut up into 2-3 pieces (since the noodles are too long as-is for the salad).
2. Sprinkle on a little salt on the shrimp and rub in. Wash the shrimp and pat dry with paper towels. (The salt-rub is to remove the fishiness.)
3. Remove the guts and cartilage from the squid. Cut off the tentacles one by one (cut the long ones in half). Slice the body into rounds.
4. Cut up the chives into easy-to-eat pieces. Cut the cucumber lengthwise, then slice thinly on the diagonal. Slice the onion thinly. Julienne the lettuce.
5. Heat sesame oil in a frying pan, add ground meat and stir fry until crumbly.
6. Add shrimp and squid, sprinkle in salt and pepper, add red chili pepper and stir fry quickly.
7. Add onion and chives and stir fry. When the vegetables have wilted and the shrimp and squid have changed color, it's done.
8. Combine the cellophane noodles, cucumber, lettuce and stir fried ingredients from Step 7 into a bowl, add the ☆ ingredients and mix well.
9. Adjust the seasoning with salt and pepper, transfer to serving plates and it's done! It's also good if you chill in the refrigerator for a while. It tastes even better the next day when the flavors have melded together.
10. If you add cilantro or celery, or sprinkle chopped peanuts at the end, it will taste even more authentic.

Story Behind this Recipe

The cellophane noodle salad I once had at a Thai restaurant was so delicious that I couldn't forget it. So I tried re-creating it at home. I left out the fresh coriander (cilantro) leaves, which I don't like, and I think it came out pretty well. Sooo delicious!