published Oct 07, 2024 I’ve adapted this recipe from the dish I had in Siem Reap at a restaurant called Sambo, prepared by the incredibly talented chef Sokha Sombor. And let me tell you, as soon as I took a bite I knew I’d want to eat it again and again. So here I am sharing the recipe with you! Crunchy cabbage, crisp cucumbers, chewy glass noodles, juicy peppers, and crunchy peanuts are all mixed together and tossed in a salty, savory dressing. The dressing is somewhat similar to nuoc cham Vietnamese dipping sauce — except not nearly as spicy. But if you want a little heat to go with your cool salad, I recommend taking a look at that recipe. You may also like pai huang gua, a spicy smashed cucumber salad, or Thai mango salad, a recipe that combines the sweet taste of mango with chiles, herbs, crunchy peanuts, and even more noodles! The above photos were taken in Siem Reap, Cambodia when I took the cooking class. My version is slightly different, see instructions.
Recommended Tools
Large Salad Bowl Sharp Knife – To chop the vegetables. If you have a mandolin, that would be helpful to julienne the carrots or the Kiwi vegetable peeler/shredder.
Storing
Bean thread noodle salad should be made shortly before you intend to serve it. An hour before serving is ideal to let the noodles fully chill before serving (be sure to give the salad a good toss to re-incorporate all of the dressing).
Glass Noodles – Look for “glass,” “cellophane,” or “bean thread” noodles — they’re all the same thing. Cabbage – Green and red cabbage taste slightly different, but I mostly like to use a combination of the two for varying colors! Feel free to use all green or red if that’s more convenient. Onion – I use white onion, but you could use red or yellow if preferred. Carrots – The carrots are cut into thin slices so you can use any variety you like in bean thread noodle salad. Persian Cucumbers – English, or “hothouse,” cucumbers are a good alternative. Bell Peppers – Red bell peppers are sweet and juicy. Green are more bitter and crisp. Use both in your glass noodle salad for a variety of taste and texture. Thai Basil – A mouthwatering combination of savory and peppery, Thai basil is a must in Asian salads. Chopped Peanuts – Substitute with any other roasted, chopped nut or omit if preferred. Dressing: Fish Sauce – Substitute with dark soy sauce. Limes – We’re using the equivalent of two limes’ worth of juice, or roughly 4 tablespoons. Sugar – Use palm sugar, light brown sugar, or regular white sugar. Chicken Bouillon – This salty, savory ingredient is hard to substitute. If you have poultry seasoning, that’ll get you pretty close. Vegetable Oil
Leftovers can be kept for up to 2 days. Note that the noodles get sticky, chewy, and kind of gooey the longer they sit in the dressing. That’s all to say — eat your glass noodle salad sooner rather than later, and ideally right away. Love this recipe? Share it with the world on Pinterest.
