Thai Style Cellophane Noodles

Recipe by
Total Time:
15-30 minutes
Rated 5 based on 100 votes
Nutrition facts:240 calories,9 grams fat
Course: Main Recipe
Cuisine: Thai Recipe
Technique: Steam Recipe
Difficulty: Medium

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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 Thai Style Cellophane Noodles

  • 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.