Delicious Thai Chicken and Glass Noodle Lettuce Cups served on a plate

Thai Chicken & Glass Noodle Lettuce Cups

ByCasey Monroe

why make this recipe

Thai Chicken & Glass Noodle Lettuce Cups are a delightfully fresh dish that brings together vibrant flavors and textures. This recipe is perfect for a light meal or appetizer. The mix of chicken, fresh herbs, and a spicy dressing creates a tasty experience that many love. Plus, using lettuce as a cup makes it healthy and fun to eat, allowing everyone to enjoy their own little bite-sized wrap.

how to make Thai Chicken & Glass Noodle Lettuce Cups

Ingredients

  • 80g dried glass noodles (mung bean, cellophane, or bean thread vermicelli)
  • 300g chicken mince
  • 6 small Asian red shallots (or 1 large French eschallot), sliced
  • 4 tbsp finely chopped sawtooth coriander (or regular coriander)
  • ¼ cup mint leaves, plus extra to serve
  • ¼ cup finely sliced purple cabbage
  • Sliced cucumber to serve
  • Lettuce leaf cups to serve

Dressing:

  • 1 tbsp raw glutinous rice (sticky rice)
  • 4 tbsp fish sauce
  • 2 tbsp finely shaved palm sugar
  • 2 tsp chilli powder (or to taste)
  • 4 tbsp lime juice

Directions

  1. Place the noodles in a large bowl and cover them with warm but not boiling water. Soak for 5–6 minutes or until just tender. Drain and set aside.
  2. For the dressing, toast the rice in a dry frying pan over high heat until golden brown. Remove from heat and grind the rice to a fine powder. Mix the rice powder with the other dressing ingredients.
  3. Place a non-stick pan over high heat. When hot, add in a ¼ cup of water. Then add the chicken mince. Break up the mince as it cooks. Once cooked, use a slotted spoon to transfer the mince to the bowl containing your noodles (discard the cooking liquid). While the chicken is warm, add the shallots and a couple of tablespoons of the dressing and toss.
  4. Add the coriander, mint leaves, cabbage, and the remaining dressing. Toss until well combined. Adjust the seasoning with more fish sauce, chilli powder, or lime juice to taste.
  5. Serve with cucumber slices, extra mint leaves, and lettuce cups.

how to serve Thai Chicken & Glass Noodle Lettuce Cups

Serve the dish by placing the noodle and chicken mixture in the lettuce cups. Let guests take their own cups and fill them as they wish. Add cucumber slices and extra mint on the side for a fresh crunch.

how to store Thai Chicken & Glass Noodle Lettuce Cups

If you have leftovers, store the filling separately from the lettuce cups. Place the noodle and chicken mixture in an airtight container in the fridge for up to 2 days. The lettuce cups can be kept in the fridge but are best eaten fresh.

tips to make Thai Chicken & Glass Noodle Lettuce Cups

  • Use glutinous rice for a softer texture in the dressing. If it’s not available, regular long grain or jasmine rice will work too.
  • Adjust the chili level to your taste. If you prefer it milder, start with less chili powder and add more as needed.
  • For added crunch, consider adding other veggies like grated carrots or thinly sliced bell peppers.

variation

You can easily swap out chicken mince for other proteins like shrimp or tofu to suit your dietary preferences. Additionally, try using different herbs, such as Thai basil or cilantro, for varied flavors.

FAQs

1. Can I make this dish in advance?
Yes! You can prepare the filling ahead of time and store it in the fridge. Just assemble the cups when you’re ready to serve.

2. How long do the leftovers last?
The chicken and noodle mixture can last 2 days in the fridge. The lettuce cups are best eaten fresh.

3. Can I use regular noodles instead of glass noodles?
Yes, you can use other types of noodles like rice noodles, but glass noodles add a unique texture that complements the dish well.