A quick and very tasty treat.


  • 150g thin glass noodles
  • peanut oil
  • 1 breast of chicken
  • 2 chilli peppers (one red, one green, seeded and chopped)
  • juice of half a lime
  • nam pla (thai fish sauce)
  • 1 tsp sugar
  • 3 shallots
  • bunch of coriander
  • 2 'little gem' lettuces
  • 2 shallots fried crisply
  • 150 g medium prawns (optional)


  • Begin placing the noodles in tepid water to allow to soften. Leave for around 15 minutes. Drain and leave to cool in fridge.
  • Skin the chicken and chop into bite-size pieces. Sauté in a pan in the peanut oil, and when almost cooked, add the prawns if desired. Season and remove from heat and leave to cool.
  • Now prepare the dressing by mixing the chillis with the lime juice, a splash of Nam Pla, the sugar, chopped shallots and coriander.
  • Add the cooked chicken to this followed by the noodles and mix until they are coated completely.
  • Shred the lettuce and serve the noodles on top of this. Garnish with shallots which have been thinly-sliced and crisply fried in the peanut oil.

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