Glass noodle salad with crab and chicken


Glass noodles are usually made of mung bean and are therefore called mung bean thread. They are never fried but sometimes used in soups and such like. When re-hydrating just cover with cold water and leave the rest to time.


For the nam jim

For the crispy topping

To garnish

  • 50g/1¾oz ground roast rice (available online and in Thai groceries)
  • 5 shallots (preferably Thai), sliced
  • chilli powder, to taste
  • 1 red chilli, seeds removed, sliced
  • 1 cucumber, diced


  1. Reconstitute the noodles according to the packet instructions.

  2. Bring a saucepan of water to the boil, season with a little salt and cook the minced chicken for three minutes, or until cooked, breaking up with a whisk. Drain and allow to cool on a baking tray.

  3. For the nam jim, use a pestle and mortar to pound the lime juice, garlic, shallots, chilli, palm sugar, fish sauce and coriander roots to make a smooth sauce.

  4. For the crispy topping, heat the vegetable oil in a frying pan. Fry the shallots, garlic and chilli until crisp.

  5. In a large dish, combine the drained chicken, fish sauce, lime juice, crabmeat, drained noodles, herbs and nam jim. Sprinkle with the ground roast rice, shallots, chilli powder, red chilli and cucumber. Finish with the crispy topping and serve immediately.

Recipe Tips

To make the ground roast rice, soak long grain rice for five minutes in warm water, then drain. Heat the oven to 200C/400F/Gas 6. Spread the rice thinly on a baking tray and cook in the oven for 20 minutes, or until the rice has crisped up and is a light golden-brown. Crush in a pestle and mortar.

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