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.

Healthy Chicken Seafood Gluten Free Salad Thai

Estimated Nutrition

Calories

492.3

kcal / serving

984.6 kcal total

Carbs

77.1g

per serving

154.2 g total

Fat

3.4g

per serving

6.8 g total

Protein

39.2g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Palm Sugar

CondimentsSauces

Fish Sauce

Fruits

piece

Lime

juice only

GrainsCereals

packet

Glass Noodles

Roast Rice

ground

Meat

200

Chicken Breast

finely minced

NutsSeeds

pinch

Salt

clove

Garlic

peeled but left whole

handful

Coriander

leaves

handful

Thai Basil

leaves

handful

Mint

leaves

tsp

Chili Powder

to taste

Seafood

100

Crabmeat

Vegetables

piece

Thai Shallot

peeled

piece

Coriander Root

piece

Shallot

sliced, preferably Thai

piece

Red Chilli

seeds removed, sliced

Method

Boil seasoned water and cook minced chicken for three minutes while breaking it up with a whisk.

Combine chicken, crabmeat, drained noodles, herbs, and nam jim in a large dish.

Reconstitute the noodles according to packet instructions.

Garnish with ground roast rice, sliced shallots, chilli powder, and red chilli strips before serving.

Pound lime juice, garlic, shallots, chilli, palm sugar, fish sauce, and coriander roots in a mortar to create nam jim.

Drain the chicken and let it cool on a baking tray.