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Thai Crab Stick Glass Noodle Salad

A spicy-sour Thai salad using glass noodles.

A spicy-sour Thai salad using glass noodles. Ingredients Main Ingredients 80 g dried glass noodles (mung bean vermicelli) 200 g Thai crab sticks, shredded 1 small onion, thinly sliced 1 stalk celery, thinly sliced 8–10 cherry tomatoes, halved Herbs & Aromatics 2 tbsp fresh cilantro, roughly chopped 2 tbsp spring onion, sliced 1–2 Thai bird’s eye chilies, sliced (optional) Dressing 2½ tbsp fresh lime juice 2 tbsp fish sauce 1 tsp palm sugar (or light brown sugar) 1–2 tsp chili paste (Nam Prik Pao) or dried chili flakes Optional Add-Ins Cooked shrimp or squid (for seafood mix) Crushed roasted peanuts Toasted sesame seeds Instructions Prepare the Glass Noodles Soak the glass noodles in warm water for 8–10 minutes until softened. Drain well and cut into shorter lengths for easier eating. Prepare the Dressing In a small bowl, mix lime juice, fish sauce, palm sugar, and chili paste. Stir until the sugar dissolves and the dressing tastes balanced: sour, salty, slightly sweet, and spicy. Prepare the Crab Stick Shred the Thai crab sticks into bite-sized strands. If needed, blanch briefly in hot water, then drain and cool. Combine the Salad In a large mixing bowl, add glass noodles, crab sticks, onion, celery, and cherry tomatoes. Pour the dressing over the salad and toss gently to coat evenly. Finish with Herbs Add cilantro, spring onion, and chilies. Toss lightly just before serving to keep herbs fresh. Taste & Adjust Adjust seasoning with additional lime juice, fish sauce, or chili to preference.

thai-crab-stick-glass-noodle-salad

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