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Thai Chicken (Or Pork) Salad With Glass Noodles - Larb Woosen Ga

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“This is my favourite Thai dish of all time! I lived in Bangkok for 5 years and this was a staple of my diet. My husband and I like it very very spicy, so if you don't, cut the spice by at least half. If you prefer rice to noodles, leave them out and serve this over rice. Then it would be called "Larb Gai (Moo)". This recipe came from a Thai cooking website and has been modified slightly.”

Ingredients Nutrition


  1. Soak bean threads in water for at least 5 minutes, then use scissors to cut it a few times into 2-3 inch pieces. Boil in water for just 2 minutes, drain, place in bowl, drizzle a small amount of vegetable oil over noodles to prevent them sticking together, and set aside. Do this while the chicken (or pork) cooks.
  2. To prepare khao koor: get a skillet fairly hot, and add 2 tablespoons of uncooked jasmine rice. Keep it moving until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a mortar and pestle or coffee grinder. The powder should retain some texture and not be too fine a powder.
  3. In the same skillet, cook the chicken/pork with the garlic with a small amount of oil.
  4. In a large mixing bowl, add shallots, cooked chicken (or pork), khao koor, ground Thai chile powder, chili flakes, fish sauce, and lime juice. Toss gently until mixed well.
  5. Add bean thread noodles, spring onion, cilantro, and toss it together a little (not too much).
  6. Transfer to a dish and top with a generous amount of whole fresh mint leaves.
  7. If not using the noodles, serve over rice with a side of fresh veggies, like sliced cuccumber, sliced green cabbage, raw sugar snap peas, etc.

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