• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Thai Glass Noodles (Yam Woon Sen)

  • Recipe Submitted by on

Category: Pasta, Thai

 Ingredients List

  • 2 oz Dried mung bean noodles
  • 1 tb To 2 tb vegetable oil
  • 1 Whole chicken breast,
  • -boned, skinned and
  • -coarsely chopped
  • Salt and pepper to taste
  • 1 Fresh red or green chile,
  • -chopped
  • 3 tb Lime juice
  • 2 tb Nam pla (Thai fish sauce)
  • 1 ts Sugar
  • 3 Shallots, peeled, thinly
  • -sliced
  • 1/2 c Fresh coriander leaves
  • 6 oz Cooked bay shrimp
  • Shredded lettuce
  • 1 tb To 2 tb crisp-fried shallots
  • -(optional)


This recipe comes from the Oriental Hotel in Bangkok, location of the
Thai Cooking School. It has been adapted for the American cook. With
this recipe it's necessary to use mung bean glass noodles rather than
those based on rice flour. Check the ingredients on the package when

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


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

Mix together chile, lime juice, nam pla, sugar, shallots and
coriander; pour over noodles and mix thoroughly. Add chicken, shrimp
and chilled noodles; mix well.

Serve on a bed of shredded lettuce. Garnish with the optional crisp
fried shallots.

Serves 4 to 6.

NOTE: Crisp fried shallots are available in Asian grocery stores.

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