Ingredients for Thai Glass Noodle Salad
- 8 ounces mung bean noodles
- Vegetable Oil
- Whole Boneless Skinless Chicken Breast
- Salt And Pepper
- Red Chili Peppers
- 1/4 cup fresh lime juice
- 2 tablespoons fish sauce (nam pla)
- 1 tablespoon sugar
- 2 shallots, thinly sliced
- Cilantro Leaf
- Bay Shrimp
- 4 cups thinly shredded lettuce
- Shallot
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Thai Glass Noodle Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Thai Glass Noodle Salad
- Place mung bean noodles in a large bowl and cover with lukewarm water. Let soak for 15-20 minutes, or until soft and pliable.
- Drain the noodles thoroughly.
- Bring a large pot of salted water to a boil. Add the noodles and cook for 2-3 minutes, or until plump and translucent.
- Drain the noodles in a colander and rinse immediately under cold water until completely cooled. Drain again.
- Cut the noodles into 3- or 4-inch lengths.
- Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and saute until cooked through and no longer pink, about 5-7 minutes. Break into smaller pieces.
- Season the chicken with salt and pepper. Set aside to cool.
- In a medium bowl, whisk together the minced chilies, lime juice, fish sauce, sugar, and sliced shallots. Stir in the chopped cilantro.
- Add the cooked noodles to the dressing and toss to coat evenly.
- Gently fold in the cooled chicken and shrimp.
- Serve the salad immediately on a bed of thinly shredded lettuce. Garnish with crisp-fried shallots (optional).
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
8g
Fat
3g
Carbs
6g
