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Thai Glass Noodle Salad

Scott's picture
  Saifun 6 Ounce (Dried Bean Thread Noodles)
  Ground chicken 1 Pound
  Vegetable oil 1 1⁄2 Tablespoon
  Minced garlic 15 Clove (75 gm)
  Chopped thai chillies 3
  Chopped cilantro 1⁄2 Cup (8 tbs)
  Chopped onions 1⁄2 Cup (8 tbs)
  Chopped shallots 3 Tablespoon
  Lime juice 4 Tablespoon
  Fish sauce 2 Tablespoon
  Soy sauce 1 Tablespoon

Reviewer’s note:

Directions for preparation:

• Take 3 tbsp oil in a skillet and add the chicken in it.
• Cook it for about 3minutes in the pan over high heat.
• Add in the garlic and cook it a little.
• Now add the Thai chilies and continue cooking till the chicken is done.
• Meanwhile put the noodles in a bowl and pour boiling water over them just enough to cover them. Let them sit for 5 min.
• After 5 minutes. Drain the hot water and run the noodles under cold water to stop the cooking and lower the temperature.
• Drain them again and put them in a bowl
• Add the chicken to it.
• Add in the cilantro, green onions, shallots, lime juice, fish sauce and soy sauce.
• Mix well and serve.
• Serves 4-6 individuals.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Quick, Healthy

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Average: 4.6 (4 votes)


tanya3286's picture
simply lovely!! and you make it seem soooo very easy.. i love thai flavors and I will most definitely try this..but if I omit the meat at times.. will it make a lot of difference?? I mean it can be prepared without meat too right??
shantihhh's picture
Love Thai Cellaphane noodles and they are fabulous with mixed seafood, ground chicken or pork or just veggies, but always with chiles, lime, and fish sauce for sure. I never cook them-just soak in hot water for a few minutes until soft and pliable. If you boil them they quickly turn gummy.
Thai Glass Noodle Salad Recipe Video