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Vietnamese Shrimp and Glass Noodle Salad Recipe

Vietnamese Shrimp and Glass Noodle Salad

Nigella Lawson

Recipe courtesy Nigella Lawson
(Copyright 2004, Feast, Hyperion, All Rights Reserved)

Show: Nigella FeastsEpisode: Feel-Good Food

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (24)

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Average Rating:

Total Reviews: 24

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  • on April 27, 2012

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    It was good. Maybe as an appetizer, it needed something else. I love Nigella!

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  • on March 27, 2012

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    Delish and very easy! Fresh, savory and healthy all in one! I have been making this recipe since Jan 2009! Having it tonight! With my thanks! Betsy

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  • on June 29, 2011

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    I made this and the sauce was so fabulous. I accidentally put in 2 tablespoons of peanut oil instead of 2 teaspoons, but I shredded the ginger fresh and I had fresh young garlic which I used and the freshness of it was superb, nicely balanced. I loved it and will definitely make it again this summer!

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  • on May 23, 2011

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    Made this dish for the first time. My wife loved it but the sauce is a bit too bland for my taste. Any ideas on punching up the sauce? Possibly a touch of rice wine vinegar?

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  • on April 02, 2010

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    I've made this dish a few times now and it is fantastic! I double up on the sauce, use the listed amount of noodles, but double up on the shrimp and the veggies. I haven't found the fresh chiles yet, so I just sub with a dollop of chili garlic paste (though I use a brand that isn't too sweet. It is delicious! Am planning to make it tonight and will be using others' suggestions regarding veggies... I think cucumbers, red peppers, and thai basil will make wonderful additions!

    I would definitely recommend getting the peanut oil. If you don't have it, I'd recommend subbing with sesame oil. There's a certain flavor that the oil brings to the dish.

    I've also subbed beef for the shrimp... it turned out delightful!

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  • on January 11, 2010

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    very very goouddd

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  • on January 08, 2010

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    I couldn't wait to get the ingredients to try this, after watching Nigella make it.
    Unfortunately, I wasn't able to find the red chili here, so I got a jalapeno and also used a few red pepper flakes. I made half a batch and scarfed it up, and noticed it was a little bland, so for the rest I added a little peanut butter to the dressing and sprinkled some chopped dry roasted peanuts on top, and that did it. It is really good! That is why I gave it only 4 stars. Maybe if I'd been able to find the red chili, it would have made the difference.
    Thank you, Nigella!

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  • on January 06, 2010

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    I saw it on tv 2 days ago, went by store on the way home to pick up the peas. I had everything else - in fact the rice noodles have been in the cupboard for awhile as I didn't know what to do with them. It did take me 45 minutes to make supper as I worked around a TV show - but my husband and I devoured the whole thing. This is definitely a keeper!

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  • on January 05, 2010

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    I substituted lite olive oil and it was great. I added some toasted sesame seeds on top as well. This was mentioned, but you definitely need to drain the noodles very well so they absorb the sauce. I have also used pad thai noodles - are they the same as glass noodles? They worked well.
    This is a weekly dinner going forward.

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  • on August 11, 2009

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    This is a fabulous dish. Simple, great taste; just what you expect from Nigella!

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