Spicy Isan Glass Noodles With Chicken
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Spicy Isan glass noodles with chicken is a northeastern Thai dish that’s going to leave you speechless. It’s one of my all-time favorite Isan meals, and you won’t be able to resist it, either. Enjoy this outstanding meal packed with traditional flavors of fermented fish sauce, kaffir lime leaves, lemongrass, and more. Ditch the takeout and let’s cook up some traditional Thai food.
What are glass noodles
In Thailand, glass noodles are commonly referred to as “woonsen.” You may remember these chewy noodles from my yum woonsen recipe or my goong ob woonsen recipe.
Glass noodles serve as the base for this Thai dish and are known by several other names such as cellophane noodles, bean thread noodles, Chinese vermicelli, glass vermicelli, mung bean noodles, and more.
Cooking with these clear noodles is incredibly easy, and they quickly absorb the flavors of other ingredients, which is why we love to use them in our Thai soups and salads. When cooked, the noodles turn crystal clear and almost transparent.
When purchasing dry glass noodles, they must be soaked in water for a period of time specified on the package instructions, which can range from 5 minutes to longer.
Why you’ll love this spicy Isan recipe
- A nutritious and healthy dinner option that the whole family will love. Tip: If you’re having this meal with children, tone down or omit the chilies.
- This is an easy recipe that’s perfect for any home cook.
- You can use your choice of protein, but chicken thighs are recommended.
- Authentic Thai flavors: From fermented fish sauce to kaffir lime leaves, everything is screaming authenticity.
- Glass noodles with chicken are very popular in Asian and Southeast Asian countries, but this is a unique and traditional recipe that you won’t find anywhere else.
- The sauce has a perfect balance of salty and spicy, it’s delicious, and heavily addictive.
Ingredients
You can find most ingredients at Asian grocery stores.
- Chicken – Using chopped chicken thighs is how my grandmother taught me, but I’m sure this Thai food will taste as good with other protein as well, like pork or beef.
- Glass noodles – Thin, translucent noodles made from mung bean starch or potato starch.
- Lemongrass – Commonly used in Thai cuisine, we use it for the lemony flavor and its aromas.
- Kaffir lime leaves – Adds a citrus taste to the dish, also found in our Thai curries and stir-fries.
- Lemon basil – Lemon basil is a common ingredient in Lao and Isan cuisine for soups, curries, stews, and stir-fries. This type of basil has a fragrant lemon scent with pale green leaves and can be eaten raw or cooked, used for flavoring.
- Fermented fish sauce – This pungent, salty condiment is a key ingredient in many Isan dishes. It adds an umami and fishy taste. Fermented fish sauce is made by letting salt and fish ferment for months and even years. In Isan, many families make their own fermented fish sauce, and you will sometimes see those pungent jars standing near the front doors of Isan houses.
- Fish sauce – Used for its salty and umami taste.
- MSG – This flavor enhancer is commonly used in Asian cuisines, and many Thai people work with it on a daily basis. I don’t use it often, but my grandmother made this recipe with me, and she used MSG in it.
- Salt
- Oil
- Water
- Green onions, dried chilies, fresh chilies, shallots
Short recipe video
Step-by-step instructions
Time needed: 30 minutes.
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Soak dried glass noodles in water according to package labeling.
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Pound dried chilies, fresh chilies, shallots and sliced lemongrass in a mortar and pestle until they form a paste.
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Heat a wok or skillet over medium heat, add oil, and add the paste from step 2. Fry for 20 seconds.
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Add chopped chicken thighs and cook until halfway cooked through.
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Add water and all sauces and seasonings (fermented fish sauce, fish sauce, salt, and MSG). Cook until the chicken is fully cooked through.
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Add glass noodles and cook for 1 minute.
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The last step is to add the remaining ingredients (sliced lemongrass, lemon basil, and green onions). After adding them to the pan, immediately turn off the heat and mix them with the glass noodles and chicken.
How to serve
Enjoy immediately, either with sticky rice or regular rice.
How to store
After the dish has cooled down to room temperature, transfer it to an airtight container and store in your refrigerator. It keeps for up to 3 days.
To reheat: Reheat on a stove top until noodles and chicken are heated through.
Note: The glass noodles might become mushy when stored, and they will absorb most of the sauce, so it’s best to eat everything in one go.
More noodle recipes you’ll love
- Pad see ew – Slurp up these deliciously flavored wide noodles.
- Pad mee korat – A spicy version of the Thai classic pad Thai.
- Take a look at all my noodle recipes here.
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Spicy Isan Glass Noodles With Chicken
Description
Glass noodles with chicken bathing in a deliciously spicy, salty, and umami flavored sauce.
Ingredients
Instructions
-
Soak dried glass noodles in water according to package labeling.
-
Pound dried chilies, fresh chilies, shallots and sliced lemongrass in a mortar and pestle until they form a paste.
-
Heat a wok or skillet over medium heat, add oil, and add the paste from step 2. Fry for 20 seconds.
-
Add chopped chicken thighs and cook until halfway cooked through.
-
Add water and all sauces and seasonings (fermented fish sauce, fish sauce, salt, and MSG). Cook until the chicken is fully cooked through.
-
Add glass noodles and cook for 1 minute.
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The last step is to add the vegetables, after adding them to the pan, immediately turn off the heat and mix them with the glass noodles and chicken.
Tools you need:
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Servings 3
- Amount Per Serving
- Calories 600kcal
- % Daily Value *
- Total Fat 23.9g37%
- Saturated Fat 5.2g26%
- Total Carbohydrate 35g12%
- Dietary Fiber 1.2g5%
- Sugars 0.4g
- Protein 50g100%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use the nutrition card in this recipe as a guideline.
- Serve with sticky rice or regular rice.
- Store in your refrigerator for up to 3 days, in an airtight container.
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