Thai Glass Noodle Salad Recipe

Name: Thai Glass Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces dried mung bean noodles (cellophane noodles); 1 -2 tablespoon vegetable oil; 1 whole boneless skinless chicken breast, coarsely chopped; salt and pepper; 1 fresh red chili peppers or 1 green chili pepper, such as serrano, chopped; 3 tablespoons lime juice; 2 tablespoons nam pla (Thai fish sauce); 1 teaspoon sugar; 3 shallots, peeled, thinly sliced; 1/2 cup cilantro leaf; 6 ounces cooked bay shrimp; thinly shredded lettuce, such as iceberg; 1 -2 tablespoon crisp-fried shallot, see note (optional)

Servings: persons

2 ounces dried mung bean noodles (cellophane noodles)
1 -2 tablespoon vegetable oil
1 whole boneless skinless chicken breast, coarsely chopped
salt and pepper
1 fresh red chili peppers or 1 green chili pepper, such as serrano, chopped
3 tablespoons lime juice
2 tablespoons nam pla (Thai fish sauce)
1 teaspoon sugar
3 shallots, peeled, thinly sliced
1/2 cup cilantro leaf
6 ounces cooked bay shrimp
thinly shredded lettuce, such as iceberg
1 -2 tablespoon crisp-fried shallot, see note (optional)

1
Put mung bean noodles in a bowl and pour in lukewarm water to cover. Let soak until soft and pliable (about 15 minutes). Drain.
2
Add noodles to a large pot of boiling water. Reduce to medium heat; cook until noodles are plump and glasslike (3 to 5 minutes). Drain in a colander; rinse with cold water; drain again.
3
Cut into 3- or 4-inch lengths. Chill.
4
Pour oil into a hot wok or skillet. Add chicken; saute until it loses its pink color. Break into small morsels. Season with salt and pepper. Let cool.
5
Mix together chile, lime juice, nam pla, sugar, shallots and cilantro; pour over noodles and mix thoroughly. Add the chicken, shrimp and chilled noodles; mix well.
6
Serve on a bed of thinly shredded lettuce.
7
Garnish with the optional crisp-fried shallots.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 ounces dried mung bean noodles (cellophane noodles), 1 -2 tablespoon vegetable oil, 1 whole boneless skinless chicken breast, coarsely chopped, salt and pepper, and more.

Yes, Thai Glass Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Thai Glass Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions