Chicken Glass Noodle Salad

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)


  1. Begin placing the noodles in tepid water to allow to soften. Leave for around 15 minutes. Drain and leave to cool in fridge.
  2. 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.
  3. Now prepare the dressing by mixing the chillis with the lime juice, a splash of Nam Pla, the sugar, chopped shallots and coriander.
  4. Add the cooked chicken to this followed by the noodles and mix until they are coated completely.
  5. 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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