Cold Thai Noodle Salad With Shrimp and Chicken

This cooling noodle salad is a popular dish during the dog days of summer in Thailand — plus, at less than 400 calories, it’s a filling main with 26 grams of protein. Bean thread noodles — also called glass noodles or cellophane noodles — are clear noodles made from mung bean flour. They have a satisfying chew, but very few calories. Look for them 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. (114g) ground chicken or pork
• 8 oz. cooked shrimp
• 4 oz. (114g) bean thread noodles, soaked in hot water for 10 minutes
• 1 cup (180g) cherry tomatoes, halved
• 2 red bell peppers, thinly sliced
• 2 celery ribs, thinly sliced
• 2 small shallots, thinly sliced
• 1/2 cup (8g) fresh cilantro, roughly chopped
• 3 tbsp (45g) lime juice
• 2 tbsp (30g) fish sauce
• 4 medium garlic cloves, minced
• 1 tsp brown sugar
• 1–2 red Thai chili peppers or 1 medium serrano pepper, finely chopped
• 1/2 cup roasted peanuts, roughly chopped

Directions

Heat a large pan over medium high heat. Once hot, add the oil. When the oil is hot and shimmering, add the ground chicken. Cook, stirring occasionally, until cooked through and the chicken reaches an internal temperature of 165°F. Transfer the chicken to a large serving bowl along with the cooked shrimp. 

Bring a large pot of water to a boil, then add the soaked noodles. Simmer until al dente, about 1 minute. Drain, reserving 2 tbsp of the cooking water, set aside. Snip the noodles with clean scissors into 4-inch lengths and add to the bowl with the chicken and shrimp. Add the tomatoes, red bell peppers, celery, shallots and cilantro.

In a small bowl, combine the reserved cooking water, lime juice, fish sauce, garlic, sugar and chili peppers, and stir to dissolve the sugar. Toss with the noodle mixture and divide evenly amongst 4 bowls. Top each bowl with 2 tbsp of peanuts and serve cold.

Serves: 4 | Serving size: 2 cups salad + 2 tbsp peanuts

Nutrition (per serving): Calories: 366; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 132mg; Sodium: 672mg; Carbohydrate: 42g; Dietary Fiber: 5g; Sugar: 8g, Protein: 26g

Originally published September 13, 2018; Updated February 2026

The post Cold Thai Noodle Salad With Shrimp and Chicken appeared first on MyFitnessPal Blog.

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