3 ratings

Glass Noodles with Green Papaya, Peanuts and Chili Vinaigrette

Perfect for a summer lunch
Glass Noodles with Green Papaya, Peanuts and Chili Vinaigrette
Photo courtesy Brett Hufziger

This flavorful and refreshing noodles recipe is courtesy of Beaker & Gray in Miami. We recommend doubling the chili vinaigrette and using the leftovers on anything and everything for the next week or so.

Ready in
20 m
10 m
(prepare time)
10 m
(cook time)
Calories Per Serving


To serve

  • 1 pack glass noodles (vermicelli)
  • 2 Cups green papaya
  • 2 Cups chayote
  • 2 Cups roasted salted peanuts
  • 1 Cup mint
  • 1 Cup basil
  • 1 Cup cilantro
  • 2 Cups chili vinaigrette

For the chili vinaigrette

  • 4 Fresno chili peppers
  • 2 jalapeños
  • 10 cloves garlic
  • 4 shallots
  • 2 Cups champagne vinegar
  • 1 Cup red wine vinegar
  • 1 Cup sugar
  • 1 Tablespoon salt
  • 1/4 Cup fish sauce


To serve

Cook glass noodles in half water, half white distilled vinegar until soft; then let cool.

Slice papaya and chayote into thin strips (julienne).

Cut the herbs into very thin slices. 

Place all ingredients in a bowl, toss well with vinaigrette and enjoy!

For the chili vinaigrette

Place Fresno chili peppers, jalapeños, garlic and shallots in a food processor and pulse until minced. 

Then place all ingredients in a pot and bring to a boil.

Let simmer for five minutes and let cool.