This cooling noodle salad is a popular dish during the dog days of summer in Thailand – and for less than At 400 calories, it’s a filling main meal with 26 grams of protein. Bean thread noodles – also called glass noodles or cellophane noodles – are clear noodles made from mung bean flour. They taste good but are very low in calories. Look for where Asian ingredients are sold.
Active time: 25 minutes Total time: 35 minutes
Cold Thai noodle salad with shrimp and chicken
Ingredients
- 1 tbsp olive oil
- 4 oz. (114 g) ground chicken or pork
- 8 ounces. boiled shrimps
- 4 oz. (114 g) bean vermicelli, soaked in hot water for 10 minutes
- 1 cup (180 g) cherry tomatoes, halved
- 2 red peppers, thinly sliced
- 2 celery ribs, thinly sliced
- 2 small shallots, thinly sliced
- 1/2 cup (8 g) fresh cilantro, roughly chopped
- 3 tbsp (45 g) lime juice
- 2 tbsp (30 g) fish sauce
- 4 medium garlic cloves, minced
- 1 tsp brown sugar
- 1-2 red Thai chilies or 1 medium Serrano pepper, finely chopped
- 1/2 cup roasted peanuts, coarsely chopped
Directions
Heat a large skillet over medium-high heat. Once hot, add the oil. When the oil is hot and shimmering, add the ground beef. Cook, stirring occasionally, until chicken is cooked through and reaches an internal temperature of 165°F. Place the chicken in a large serving bowl along with the cooked shrimp.
Bring a large pot of water to a boil and then add the soaked noodles. Simmer until al dente, about 1 minute. Drain, reserving 2 tablespoons of the cooking water and set aside. Using clean scissors, cut the noodles into 10cm pieces and add them to the bowl along with the chicken and prawns. Add tomatoes, red pepper, celery, shallots and cilantro.
In a small bowl, combine the reserved cooking water, lime juice, fish sauce, garlic, sugar, and chili peppers, stirring to dissolve the sugar. Mix with the pasta mixture and divide evenly into 4 bowls. Top each bowl with 2 tablespoons of peanuts and serve cold.
Servings: 4 | Serving size: 2 cups lettuce + 2 tbsp peanuts
Nutritional values
Originally published September 13, 2018; Updated February 2026
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