Naturally Pink Thai Glass Noodles with Purple Cabbage & Lime

These naturally pink Thai glass noodles get their vibrant color from purple cabbage water and fresh lime juice—no artificial dyes needed. This simple, plant-based technique creates gluten-free, vegan noodles that shift from deep blue to pink, making them perfect for Thai noodle salads, spring rolls, lettuce wraps, and light noodle bowls. It’s an easy way to add color, texture, and a sense of fun to everyday Thai-inspired meals. 

Author

Watcharee Limanon

Prep Time

5 minutes

Cook Time

10 minutes

Servings

2

Category

Main Course

Cuisine

Thai

Ingredients

• 2 wedges purple (red) cabbage
• 3 cups water
• 3–4 bundles quick-cooking glass noodles (mung bean noodles)
• 2 lime wedges

Directions

1. Add the purple cabbage wedges to a pot.
2. Add the water and bring to a gentle boil until the water turns a deep blue.
3. Remove and discard the cabbage wedges.
4. Add the quick-cooking glass noodles to the blue cabbage water.
5. Cook for about 3 minutes, or until the noodles are tender.
6. Remove the noodles and rinse under cold water.
7. Add lime juice to the noodles and gently toss until the color changes from blue to pink.