Thai Glass Noodle Salad

Thai Glass Noodle Salad on a white plate, with yellow chopsticks and a glass of Thai Iced Tea on the side

Thai Glass Noodle Salad on a white plate, with yellow chopsticks and a glass of Thai Iced Tea on the side

For quite a few years when I was a kid, one of my aunts – the cool one, in case you’re wondering – moved abroad and lived in England and Vietnam, and came back with all sorts of amazing dishes, like a kickass potato salad, shrimp fried chicken, as well as this glass noodle salad, full of amazing Thai flavours.

This salad became a fridge favourite when my aunt dropped off a batch – I would sneak a bowl between meals when my parents weren’t looking, and at one point I just ended up eating straight out of the tub during those midnight trips into the kitchen.

What? Sleep eating is a thing right?

Over the years, the recipe has evolved a touch. I’ve added loads of fresh veggies – because my mind lays on the guilt like an Asian mother – and taken out the chicken, just for preference. It’s not quite the same as what my aunt makes, but it’s become my own version of the fridge favourite of my childhood, ready on hand for lunch boxes…

…and of course, midnight trips to the fridge.

It just so happens that the theme for this month’s #LetsLunch is noodles, so I’m sharing my recipe for this Glass Noodle Salad, for the last weeks of summer!

Thai Glass Noodle Salad on a white plate, with yellow chopsticks and a glass of Thai Iced Tea on the side


Laksa Roasted Fish with Coconut Lime Potatoes
Serves 8
Inspired by Laksa - the fragrant spiced coconut noodle dish that I've grown up with - I've created this recipe for Laksa Roasted Fish with Coconut Lime Potatoes, just in time for Lent! Featuring a whole side of wild barramundi, this dish of roasted fish and potatoes is great to share as a family, and provides a unique twist on an old favourite.
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
For the fish
  1. 1kg fillet of wild barramundi, scaled and pin-boned
  2. 6 tsp laksa lemak spice mix*
  3. 3 tsp tamarind paste
  4. 2 tbsp fish sauce
  5. 2 tbsp coconut oil, for frying
For the Coconut Lime Potatoes
  1. 1 kg washed yellow potatoes
  2. 400g (1 can) coconut cream
  3. 2 tbsp coconut oil
  4. Zest of 2 limes
  5. Salt and Pepper
For the Shallot and Lime Quick Pickle
  1. 2-3 large french shallots
  2. Juice of 2 limes
  3. 1 tbsp sugar
  4. 1 tsp salt
  5. 1 tsp fish sauce
  6. 1 bird's eye chilli, finely chopped**
  7. 2 extra limes, to serve
For the potatoes
  1. Heat your oven to 220C.
  2. Peel and cut the potatoes into serving size pieces.
  3. Place into a large pot with 1 tbsp salt with coconut cream.
  4. Add just enough water to cover the potatoes and bring to the boil.
  5. Boil till just tender, and drain.
  6. Strain the potatoes and return to hot empty pot.
  7. Give the potatoes a good shake with 1 tbsp oil - roughing up the outside of the potatoes causes it to crisp up better.
  8. Place the potatoes into a large roasting tray in a single layer, and season with some salt and pepper.
  9. Roast till the potatoes are golden, about 30-40min.
For the fish
  1. Mix the fish sauce, tamarind paste, and spices in a small bowl.
  2. Spread the paste all over the barramundi fillet and leave to marinade for 5-10 minutes.
  3. Heat coconut oil in a very large, wide frying pan on high heat.
  4. Place the fish skin side down into the pan, and sear till the skin is golden and lightly crispy.
  5. Remove hot potatoes from oven and toss with coconut oil.
  6. Place the fish meat side down onto the hot, roasted potatoes, and return to the oven.
  7. Turn the oven down to 200C, and roast for 10-15 minutes.
  8. Rest fish for 5 minutes.
For the quick pickle
  1. Finely slice the peeled shallots and place into a small bowl.
  2. Zest the limes, and reserve the zest.
  3. Juice 2 large limes onto the shallots, and mix with fish sauce, salt, sugar, and finely chopped chilli.
  4. Leave to pickle for 10-15 minutes.
To Serve
  1. Sprinkle lime zest over the top of the roasted fish and potatoes, and scatter over some of the pickled shallots.
  2. Serve rest of quick pickle on the side.
  1. *You can also mix in a laksa paste, if you wish. I bought my laksa lemak spice mix from Gewurzhaus in Sydney.
  2. **I love my chilli nuclear, so I add loads of chopped chilli to the pickle. If you'd like, you can also use the large red chillies, which are more fruity and less spicy.
Tea For Tammi

This post is also part of the Let’s Lunch linkup! If you’d like to read some of the other noodle themed Let’s Lunch posts, check out these blogs below:

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  • Reply Malinda @mybrownpaperpackages February 13, 2015 at 1:25 pm

    I love a Thai Noodle Salad so cannot wait to give this one a try. Thanks to your well travelled Aunty, and thanks to you for sharing.

  • Reply A Tiger in the Kitchen February 13, 2015 at 4:27 pm

    This looks so healthy — and pretty! (And I’m sure it was delicious too…)

  • Reply Annabelle February 14, 2015 at 12:03 am

    That looks so gorgeously fresh and healthy! It’s, well, definitely not summer around here, but I could use something a little summery to remind me that there’s a light at the end of the tunnel.

  • Reply Lauren @ Create Bake Make February 17, 2015 at 11:19 am

    What a gorgeous salad! I’m with you, I think this would be perfect served cold during summer. Thank you for linking up with us for Fabulous Foodie Fridays, have a great week 🙂

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