This is fresh, fabulous, and flavorful salad! Perfect on hot days or whenever you’re in the mood for something lighter and more refreshing, this Thai Cucumber & Cellophane Noodle Salad really delivers!

cucumber and noodles

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This Thai Cucumber & Cellophane Noodle Salad is gorgeous, and it’s crazy flavorful. You can really taste the flavors in it, with the peanut butter, garlic, and soy sauce perfectly balanced with rice vinegar and sesame oil. It’s the perfect Asian cucumber salad, and with the addition of cellophane noodles, it’s hearty enough to be a main dish.

Thai Cucumber & Cellophane Noodle Salad

You can serve this salad chilled or warm. Personally, I love it both ways! It’s great on its own as a meal, but it pairs so nicely with grilled shrimp or chicken. 

Cook the noodles ahead of time, and prepare the sauce up to a few hours ahead that way all you need to do to make the salad is prep the cucumber, toss, and serve!

peanuts on a cucumber noodle salad

Why I love this recipe

  • It’s fresh, flavorful, and fabulous!
  • It pairs so nicely with other Asian dishes or even simply grilled meats and seafood.
  • This is such a pretty salad – it always gets compliments! 
  • Our daughter-in-law from China made this for us – delish!

ingredients for Thai Cucumber & Cellophane Noodle Salad

Gather these ingredients for Thai Cucumber & Cellophane Noodle Salad

  • English cucumbers
  • Cellophane noodles – Also called glass noodles.
  • Fresh cilantro 
  • Garlic – Fresh cloves; very finely minced.
  • Peanut butter – Chunky works best.
  • Soy sauce – Regular light soy sauce.
  • Premium soy sauce – Also called dark soy sauce. 
  • Sugar – White granulated sugar.
  • Rice vinegar – Unseasoned rice vinegar.
  • Sesame oil
  • Roasted peanuts – Optional garnish.

noodles on a fork

What are English cucumbers?

You’ve probably seen these cucumbers in the grocery store. They are long, slender cucumbers that are often individually wrapped in plastic. The unique thing about these cucumbers is that the skin is edible – don’t peel them before julienning them – and they have very few seeds.

how to make Thai Cucumber & Cellophane Noodle Salad

How to make Thai Cucumber Salad with Cellophane Noodles

    1. Julienne the cucumbers – see my notes below. Put the cucumbers in a large strainer and set them aside to drain for 5 minutes. Then press the liquid out of the cucumbers.
    2. Boil the cellophane noodles in salted water for 1 minute until they are soft. Drain and cool them under cold running water, and set them aside.
    3. Mix the peanut butter with a few teaspoons of warm water in a small bowl, to make it runnier. Add the garlic, soy sauces, sugar, rice vinegar, and sesame oil. Stir well to combine.
    4. Add the drained and pressed cucumber, cooled noodles, and cilantro to a large bowl. Toss to combine.
    5. Drizzle the dressing over the top and stir gently to combine. 
    6. Garnish with chopped roasted peanuts and cilantro.
  • Serve and enjoy!

big bowl of Thai Cucumber & Noodle Salad

How to julienne cucumbers

Julienned cucumbers are long, thin strands of cucumber, and there are a few tricks to cutting them this way. The first is to use an OXO mandoline slicer with the julienne 4.5 mm size. You can also cut the cucumber into very thin plans, then cut the planks into long thin strips. Alternatively, you can get hand-held julienne slicers that look much like vegetable peelers. These gadgets make short work of julienning cucumbers.

fork bite of salad

Tips & substitutions

  • Dark soy sauce and regular soy sauce are not the same. Dark soy sauce is made from the first batches after the fermentation process so it is stronger in flavor and has a sweet undertone.
  • Don’t overcook the noodles! Glass noodles cook in about a minute.
  • Cut the noodles in half after cooking to make them easier to eat.
  • Mix the sauce ahead of time so that the flavors have a chance to blend well.

serving of noodles salad

Serving suggestions

With Asian flavors and ingredients, this Thai cucumber salad recipe pairs really well with grilled tri tip, Sesame Chili Grilled Salmon, and simple grilled chicken thighs. You can pair it with your favorite Asian dishes too, like tuna with toasted sesame or braised beef.

glass noodles and cucumbers


Leftover Thai Cucumber Salad with Glass Noodles will keep for 2-3 days in an airtight container in the fridge. After that, the acidity in the dressing will start to break down the other ingredients.

Check out these awesome salad recipes while you’re here

cucumber and noodles
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Thai Cucumber & Cellophane Noodle Salad

This is a fresh, fabulous, and flavorful salad! Light and refreshing, this Thai Cucumber & Cellophane Noodle Salad has a peanut butter sauce!
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: 8
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  • 3 large English cucumbers, shredded
  • 2-3 8 oz bundles cellophane noodles
  • 1 cup cilantro leaves, divided
  • ¾ cup peanuts


  • 4-6 cloves pressed garlic
  • 2 Tbsp chunky peanut butter
  • 2 Tbsp light soy sauce
  • 2 Tbsp premium soy sauce, dark
  • 2 tsp sugar
  • 2 tsp rice vinegar
  • 2 tsp sesame oil


  • Shred cucumbers with OXO mandolin slicer (use the julienne 4.5). Put in a large strainer and allow to sit for 5 minutes, pressing the liquid out of the cucumbers.
  • Cook the cellophane noodles: Boil water to a boil (add 1 tsp salt), and boil the glass noodles for 1 minute, until they are soft. Drain and cool and set aside. Optional to cut the noodles (easier to eat), rather than leave them long.
  • In a small bowl, mix the peanut butter with a tiny bit of warm water, to make liquid form. Add the garlic, soy sauces, sugar, rice vinegar, sesame oil. Stir until combined.
  • In a large bowl, place the drained cucumber, cooled (cut) glass noodles, and ¾ cup cilantro leaves. Drizzle the dressing over the top; gently mix to combine.
  • Garnish with finely chopped peanuts and remaining cilantro.
  • Serve!


For the cucumbers use a mandolin, julienne 4.5mm size.
Cuisine: Thai
Course: Salad
Calories: 140kcal, Carbohydrates: 9g, Protein: 6g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Sodium: 529mg, Potassium: 333mg, Fiber: 2g, Sugar: 3g, Vitamin A: 253IU, Vitamin C: 4mg, Calcium: 40mg, Iron: 1mg
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Thai Cucumber & Cellophane Noodle Salad