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Sesame Shrimp and Glass Noodle Salad

5 from 1 vote


  • 1 pound wild American shrimp peeled, deveined, sliced in half lengthwise
  • 2 tbsp high-heat oil
  • pinch Kosher salt
  • 5 oz package glass noodles (bean thread or cellophane)
  • 3 cups mix of fresh sliced vegetables cucumbers, bell peppers, tomatoes, green beans, sprouts, red onion, carrots, corn, snow peas, sugar snap peas, cabbage
  • handful sliced scallions and fresh Thai basil, cilantro, and/or mint
  • 1 1/2 tsp toasted sesame seeds (black or white)
  • full-sized Bibb or Butter lettuce for cups or as a bed of lettuce

Sesame Sauce

  • 1 clove garlic, minced
  • 1/3 cup soy sauce or tamari
  • 1 1/2 tbsp sesame oil
  • 1 1/2 tbsp honey

Nam Pla Prik

  • 1/4 cup fish sauce
  • 12 sliced Thai chili peppers


  • Boil water and cook the glass noodles according to package instructions (usually 5-7 minutes). Drain and set aside.
    Heat the oil in a skillet over medium. Add the shrimp, sprinkle with a pinch of salt, and saute until cooked through. Remove from heat.
    Whisk the garlic, soy sauce, sesame oil, and honey. Taste and adjust how you like.
    Combine the fish sauce and thinly sliced Thai chili peppers in a small jar.
    Toss the noodles, shrimp, sliced vegetables, and sesame sauce. Sprinkle sesame seeds on top, along with scallions and fresh herbs.
    Scoop into lettuce cups or serve over a bed of lettuce, with nam pla prik on the side.