Glass Noodles With Green Papaya, Peanuts And Chili Vinaigrette

Glass Noodles With Green Papaya, Peanuts And Chili Vinaigrette
4.5 from 2 ratings
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.
Prep Time
Cook Time
Total time: 20 minutes
  • 1 pack glass noodles (vermicelli)
  • 2 cup green papaya
  • 2 cup chayote
  • 2 cup roasted salted peanuts
  • 1 cup mint
  • 1 cup basil
  • 1 cup cilantro
  • 2 cup chili vinaigrette
  • 4 fresno chili peppers
  • 2 jalapeƱos
  • 10 cloves garlic
  • 4 shallots
  • 2 cup champagne vinegar
  • 1 cup red wine vinegar
  • 1 cup sugar
  • 1 tablespoon salt
  • 1/4 cup fish sauce
  1. 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!
  2. Place Fresno chili peppers, jalapeƱos, 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.