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Thai Hot and Sour Noodle Salad



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3 lb. cellophane noodles
Lettuce leaves, as needed
Enoki mushrooms, as needed for garnish
12 garlic cloves, finely chopped (about 2 oz.)
Vegetable oil, as needed
6 lb. fresh oyster mushrooms
1 1/4 qt. water
1 1/4 qt. fresh lemon juice
3 cups fish sauce
1/2 cup sugar (about 4 oz.)
Ground red pepper, as needed
72 colossal shrimps, peeled and deveined (6 lb., fewer than 15 per lb.)
1 1/2 cups shallots, thinly sliced (about 8 1/2 oz.)
1 1/2 cups green onions (about 10 oz.)
Chopped fresh cilantro, for garnish, as needed


  1. 1
    Soak noodles in water until soft, about 20 minutes. Drain, cut in half and set aside.
  2. 2
    Per Order: Line serving plate with lettuce. Arrange small bunches of Enoki on sides. Set aside. In small non-reactive pan, quickly sauté 1/2 clove garlic in 2 tbsp. oil until golden brown. Drain and remove garlic; reserve. In same pan, sauté 1 cup oyster mushrooms over high heat, until browned but still crisp, about 5 minutes. Remove from pan and arrange around edge of prepared plate. Set aside. Measure 3 tbsp. water, 3 tbsp. lemon juice, and 2 tbsp. fish sauce into pan. Add 1 tsp. sugar, pinch of red pepper, and 3 shrimp. Simmer until shrimp are opaque and just firm, about 30 seconds. Stir in 1 cup soaked noodles and 1 tbsp. ea. shallots and green onion. Spoon mixture into center of prepared plate arranging a few mushrooms and shrimp on top. Garnish with reserved garlic and chopped cilantro. Serve at once.


Made from dried mung beans, cellophane noodles are also called bean threads, transparent noodles, long rice, fun see, sai fun, and harusame. Cooked angel hair pasta may be substituted for the soaked noodles.

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cuisines Asian, Thai
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