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Thai Style Cellophane Noodles

Recipe by
Total Time:
15-30 minutes
Rated 5 based on 100 votes
Course: Main Recipe
Cuisine: Thai Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Vegetable Hakka Noodles, Best Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Easy Khao Pad Goong (Thai Shrimp Fried Rice)

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  • 6 Chicken breasts, cut into 1 inch pieces
  • 14 ounces - Coconut Milk
  • 3 tbsp - Peanut oil
  • 1 tbsp - thai green curry paste
  • 3 tbsp - fresh cilantro, chopped
  • For Cellophane Noodles:
  • 7 ounces - cellophane noodles
  • 2 tbsp - Peanut oil
  • small piece - root ginger, grated
  • 1 Clove - garlic, crushed
  • 1 small fresh chilli, finely sliced
  • 1 tbsp - thai fish sauce
  • 2 tsp - Sugar
  • 3 tbsp - Lime juice1/2 tsp - chilli flakes
  • 2 spring onions, finely sliced
  • handful of thai Basil leaves

How to Make

  • Saute the chicken cubes in hot peanut oil for 5-7 mins in a wok or large sauce pan until just cooked.
  • Drain off any remaining oil, then stir in the curry paste and coconut milk.
  • Allow it to simmer gently for about 8 mins. Then stir in the cilantro.
  • Meanwhile, soak the noodles in warm water until soft. Then drain well.
  • Heat the oil and fry the ginger, garlic, chilli for a minute.
  • Add the fish sauce, sugar, lime juice and chilli flakes.
  • Stir in the noodles. Add the spring onions and basil.
  • Serve at once with the cooked chicken.