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Glass Noodles with Chicken, Herbs and Peanuts

4 to 6 Servings

40 minutes

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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.

4 to 6



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.

40 minutes


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

  • 4

    tablespoons fish sauce, divided


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Jennifer B.
April 5, 2024
Best in the book!
Don't know why this was pushed to the back of the March 2022 magazine, it's a star! Great texture and flavor, it was great.
Tara F.
February 10, 2023
Simple, Fast, Delicious
This has become a regular rotation at my house. It's so quick to make and requires so few ingredients. I am not a huge fan of fish sauce so I was hesitant about the 4 tablespoons, but it does not taste fishy at all! The chicken takes on a delicious brown crust and the fresh herbs make this dish feel light and refreshing. Love it.