thai noodle salad
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Thai Glass Noodle and Edamame Salad

These noodles go by different names—glass, vermicelli rice, cellophane or rice stick noodles.
Course: Dinner
Keyword: edamame, thai glass noodle
Servings: 4
Author: Kimberly Lord Stewart


  • 2 cups frozen, shelled edamame
  • 1 (8-ounce) package glass rice noodles
  • 2 cups finely shredded purple cabbage
  • 1 tablespoon sesame oil
  • 1 cup sugar peas or snow peas, sliced
  • 1 cup shredded carrots
  • 1 red pepper, thinly sliced
  • 1/3 cucumber, cut in half down the middle, sliced into moons
  • 2 green onions, thinly sliced
  • ½  bunch cilantro, chopped
  • 1/2 cup roasted peanuts, chopped
  • 2 cups cooked chicken breast, shredded


  • 2 tablespoons sweet chili sauce
  • 2 tablespoons rice vinegar
  • 1 lime, juiced
  • 2 tablespoons soy sauce
  • ½ teaspoon ground ginger
  • 4 tablespoons peanut butter
  • Water
  • Sriracha sauce, to taste


  • Bring a large pot of water to a boil. Add the edamame, and stir. When the water returns to a boil, add the noodles. Remove from the heat, and let sit for 6 minutes. Add cabbage to noodles and hot water to soften. Stir, and let sit for 2 minutes. Immediately drain in a colander, and pat dry with a towel.
  • Place in a serving bowl, and add sesame oil. Toss lightly to coat the noodles and vegetables.
  • Add remaining vegetables, cilantro, peanuts and chicken.
  • Whisk dressing ingredients. If too thick, add a little water to thin it out. Season with Sriracha sauce as desired.
  • Dress salad, and stir gently to coat well.