icon Yum Woon Sen (Bangkok-Style Glass Noodles With Shrimp, Chicken and Thai Chilies)


  • 1 6-ounce package dried bean thread noodles
  • 6 tablespoons vegetable oil
  • 2 skinless boneless chicken breast halves, finely chopped
  • 18 uncooked large shrimp, peeled, deveined, coarsely chopped
  • 15 garlic cloves, minced
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons chopped shallots
  • 3 tablespoons Thai fish sauce (nam pla)
  • 3 tablespoons fresh lime juice
  • 2 1/2 teaspoons minced seeded Thai chilies or serrano chilies


  1. Place noodles in large bowl. Cover with cold water; let stand until noodles begin to soften, about 5 minutes. Drain.
  2. Transfer to large pot of boiling water; cook until just tender and pliable, about 3 minutes. Drain. Rinse with cold water; drain.
  3. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and shrimp; stir-fry until cooked, about 4 minutes.
  4. Transfer to large bowl. Heat 4 tablespoons oil in same skillet over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add garlic-oil mixture to bowl with chicken and shrimp; cool.
  5. Add noodles, green onions and remaining ingredients to bowl. Toss to blend. Season with salt and pepper.
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    Last updated: October 25, 2009