Thai Chicken Salad with Glass Noodles

    40 minutes

    Glass noodles, sometimes call bean threads or cellophane noodles, add lovely flavour and texture to this Thai chicken salad.

    2 people made this

    Serves: 4 

    • 100g uncooked glass noodles
    • 2 tablespoons rice vinegar
    • 2 tablespoons lime juice
    • 1 1/2 tablespoons fish sauce
    • 1 teaspoon sugar
    • 2 teaspoon sambal oelek (chilli paste)
    • 2 cup cooked, shredded chicken
    • 1/2 cup carrot, cut into matchsticks
    • 1/2 cup red capsicum, cut into thin strips
    • 1/3 cup onion shallots, thinly sliced
    • small handful fresh coriander leaves
    • a few mint leaves
    • 1/2 cup roasted unsalted peanuts

    Preparation:25min  ›  Extra time:15min soaking  ›  Ready in:40min 

    1. Place glass noodles in a bowl and cover with hot water. Let soak 15 minutes.
    2. While noodles soak, combine vinegar, lime juice, fish sauce, sugar and sambal oelek, stirring until sugar is dissolved. Add the chicken, carrot, capsicum, shallots, coriander and mint and toss well.
    3. Drain the noodles and rinse with cold water. Drain again. Combine the noodles and chicken mixture and toss to combine. Arrange on four plates, drizzle with the vinegar dressing, and sprinkle with peanuts.

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