Glass Noodle Salad with Crab and Chicken

A refreshing Thai salad featuring rehydrated mung bean noodles, minced chicken, crabmeat, and a spicy, tangy nam jim dressing.

Estimated Nutrition

Per Serving Total
Calories 492.3 kcals 984.6 kcals
Carbohydrates 77.1 grams 154.2 grams
Fat 3.4 grams 6.8 grams
Protein 39.2 grams 78.4 grams
Cook Time
5 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
CondimentsSauces
40
ml
Fruits
1
piece
Lime
juice only
GrainsCereals
1
packet
50
g
Roast Rice
ground
Meat
200
g
Chicken Breast
finely minced
NutsSeeds
1
pinch
2
clove
Garlic
peeled but left whole
1
handful
Coriander
leaves
1
handful
Thai Basil
leaves
1
handful
Mint
leaves
1
tsp
Chilli Powder
to taste
Seafood
100
g
Vegetables
3
piece
2
piece
Red Chillies
long, seeds removed from one
5
piece
Shallots
sliced, preferably Thai
1
piece
Red Chilli
seeds removed, sliced

Steps

  • Reconstitute the noodles according to packet instructions.
  • Boil seasoned water and cook minced chicken for three minutes while breaking it up with a whisk.
  • Drain the chicken and let it cool on a baking tray.
  • Pound lime juice, garlic, shallots, chilli, palm sugar, fish sauce, and coriander roots in a mortar to create nam jim.
  • Combine chicken, crabmeat, drained noodles, herbs, and nam jim in a large dish.
  • Garnish with ground roast rice, sliced shallots, chilli powder, and red chilli strips before serving.