Thai glass noodle salad

Thai glass noodle salad


1 person made this

About this recipe: I bring my own lunch to work everyday, and since there is no microwave in my office I try to make foods that don't need heating. This recipe is very simple and tasty and my coworkers love it. I usually make it the night before and refrigerate it. You can increase or decrease the amount of ingredients according to your preference.

rockregnum Jawa Timur, Indonesia

Serves: 2 

  • 1 1/2 cup cooked cellophane noodles
  • 75g boneless chicken breast, diced
  • 1/2 large onion, chopped
  • 8 cooked medium prawns
  • 4 cooked crabsticks, sliced
  • 1/2 cucumber, chopped
  • a handful of peanuts or cashew nuts, crushed
  • 1 scallion, chopped
  • 1 tablespoon olive oil
  • 1 head lettuce, torn
  • salt & pepper
  • For the dressing
  • 5 tablespoons thai sweet chili sauce
  • 2 tablespoons fish sauce
  • 3 tablespoons lime juice

Prep:10min  ›  Cook:2min  ›  Extra time:10min cooling  ›  Ready in:22min 

  1. Heat the oil in a skillet. Add onion and saute for a minute. Add chicken and cook in medium heat until white. Add salt and pepper to taste. Let cool.
  2. In a medium bowl, toss together the chicken & onion, noodles, prawns, crabsticks, cucumber, peanuts, scallion, and lettuce.
  3. In a small cup, combine the chili sauce, fish sauce, and lime juice. Mix well.
  4. Pour sauce over the salad and serve. If not served immediately, refrigerate the salad and sauce separately. Sprinkle with fried shallots for extra goodness.


Serves 2

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Reviews (1)


I just use the cooked noodles which I leave to go cold and coat them in the dressing. Nice accompaniment with a salad. - 18 Apr 2015

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