This is a spicy Thai salad based on glass noodles with chicken and prawns. Great during summer as an entre or with other dishes buffet style. Pork can be substituted for the chicken.


  • 100 g. Bean thread (glass) noodles (woon sen)

  • 1 Tablespoon vegetable oil (nam man)

  • 1 Chicken breast (gai)

  • 4 Tablespoons lime juice (nam manow)

  • 3 Tablespoons fish sauce (nam pla)

  • 1 Tablespoon sugar (nam tarn)

  • 4 Small green chillies (prik kii noo), finely chopped

  • 1/2 Medium white onion (haum yai), sliced thin

  • 1/2 Cup chopped coriander (puk she)

  • 1/4 Cup chopped green onion (ton haum)

  • 1 lettuce (pak salat) shredded

  • 1 pkt cherry tomatoes (ma keua tet) sliced in halves

  • 5 Pickled garlic cloves (gratium dong), chopped

  • 200 g small cooked prawns (goong)

  • 2 Tablespoons crisp-fried Thai shallots

  • Black pepper (pik thai dum) to taste


  • 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. Add noodles to a large pot of boiling water. Reduce to medium heat; cook until noodles are plump and glass like (3 to 5 minutes). Drain in a colander; rinse with cold water; drain again. Cut into 3 or 4 inch lengths. Chill.

  • 2.

    Pour oil into a hot wok or skillet. Add chicken; sauté until it loses its pink color. Break into small morsels. Season with salt and pepper to taste. Cool.

  • 3.

    Using a mortar and pestle, pound together chili, lime juice, nam pla, and sugar. Mix with shallots and coriander; pour over noodles and mix thoroughly. Add chicken, prawns, tomatoes. Lettuce, shallots, onion, and pickled garlic; mix well.

  • 4.

    Sprinkle with the crisp fried shallots.

Nutritional information

Nutritional analysis per serving (46 servings)

  • Energy 29kj
  • Fat Total 1g
  • Saturated Fat 0g
  • Protein 2g
  • Carbohydrate 3g
  • Sugar 0g
  • Sodium 120mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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NOTE: Crisp fried shallots and pickled garlic are available in Asian grocery stores. If shallots are unavailable they are easy to make. Just fry some sliced shallots in a little oil until browned and crisp.

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