Thai Glass Noodle Salad – a delicious recipe with bean noodles, fish sauce, lime juice, chilies, garlic, fresh coriander. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Soak glass noodles in hot water till soft, then drain well.
2
In a mortar, pound or grind chili, garlic to a paste. Add in fresh lime juice and fish sauce till you get a soft sauce. Add some sugar and stir till dissolved.
3
In a large mixing bowl, pour in half of the made sauce and add glass noodles. Mix well.
4
Add in shredded chicken or sliced beef and mix.
5
Add last half of prepared sauce, Thai basil and coriander and toss well.
6
Serve chilled.
7
If using beef, marinate beef in paste for an hour and sear on a pan till browned outside and pink inside. Cool, then slice into thin slices. 2 chilies and 2 garlic, a little sugar and a tiny bit young ginger all pounded to paste and smear on meat for the marinade.
8
If using chilcken, get a roast chicken from supplier and shred chicken into thin strips. Set aside to use.
540
kcal
Calories
22
g
Fat
49
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 ounces mung bean noodles, 1/4 cup fish sauce, 3 tablespoons lime juice, 3 chilies, 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.
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