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Glass Noodles with Chicken, Herbs and Peanuts

By Diane UngerJanuary 27, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Rating

This weeknight-simple noodle dish full of fresh, vibrant flavors and contrasting textures comes from Tung Nguyen, Vietnam-born, Miami-based chef and coauthor with Katherine Manning and Lyn Nguyen of “Mango and Peppercorns.” Glass noodles go by a few different names, including cellophane noodles, bean threads and sai fun. Thin and wiry, they only need to be soaked in boiling water for 15 minutes to soften. Tossing the chicken with fish sauce and pepper as the first step gives the meat time to marinate while the noodles hydrate; it’s also a good time to prep the other ingredients. If you like, offer Sriracha at the table to squeeze on some garlicky-sweet heat.

Tip

Don’t overstir the chicken as it cooks so it develops deep, flavorful caramelization. During the 10-minute cooking time, give it just a couple of quick stirs to prevent the butter from scorching.

Ingredients
  • 1 ½

    pounds boneless, skinless chicken thighs, trimmed and cut into bite-size pieces

  • 4

    tablespoons fish sauce, divided

  • Ground black pepper

  • 5 ¼

    ounces glass noodles

  • Boiling water, for soaking the noodles

  • 2

    tablespoons salted butter, cut into 2 pieces

  • 1

    bunch scallions, cut into 1-inch lengths

  • 6

    medium garlic cloves, minced

  • 2

    cups (4 ounces) bean sprouts (optional)

  • ½

    cup lightly packed fresh mint, torn

  • ½

    cup lightly packed fresh basil or cilantro, torn

  • ½

    cup finely chopped roasted peanuts, divided

  • 2

    tablespoons lime juice, plus lime wedges to serve

Step 1

In a medium bowl, stir together the chicken, 1 tablespoon fish sauce and ½ teaspoon pepper; set aside.

Place the noodles in a large heatproof bowl and add boiling water to cover. Let stand until the noodles are tender, about 15 minutes, then drain in a colander and rinse under running cold water. Using kitchen shears, snip the noodles in several places to cut them into shorter lengths.

Step 2

In a 12-inch nonstick skillet over medium-high, melt the butter. Add the chicken, distribute in an even layer and cook until well browned, about 10 minutes, stirring only a couple times. Using a slotted spoon, transfer to a clean bowl.

Step 3

Return the skillet to medium-high. Add the scallions and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

Stir in the chicken and accumulated juices, then add the noodles and the remaining 3 tablespoons fish sauce. Cook, stirring and tossing, until well combined and heated through, 1 to 2 minutes. Toss in the bean sprouts.

Step 4

Off heat, toss in the mint, basil, half of the peanuts and the lime juice. Taste and season with pepper. Transfer to a platter and sprinkle with the remaining peanuts. Serve with lime wedges.