*Heartyzealot was my dead blog (since deleted) from more than 6 years ago. 

I have a thing for Thai food – that tangy, spicy with a tinge of sugar. For those who knows me, I hate vegetables and salads. Therefore, I always try and ‘mask’ it. However, with this fusion recipe, I have no problems eating my vegetables 😍.

I wrote this recipe 4 years ago, this is an improvised version. There are no directional pictures as this was from a long time back.


  • 1/2 Chicken Breast, cubed
  • pinch of Salt
  • 1 tsp Sesame Oil
  • pinch of Cornflour 
  • 2 tbsps Oil (peanut/olive)
  • 2-3 stalks Lemongrass, cut 
  • 1-2 Chilli Padi (your preference), cut *save some for garnish
  • 3 Shallots, chopped
  • 1 tbsp Garlic
  • 1/2 cup Water
  • 1 tbsp Sugar
  • 3/4 tbsp Fish Sauce (adjust)
  • 1 tbsp Lime Juice (from the big lime)
  • Carrots; blanched and julienned 
  • Cherry Tomatoes; halved
  • 1 cup Pea Sprouts
  • 1 cup Spinach/Lettuce
  • A few pieces of Snap peas/Sugar Peas; blanched
  • Glass Noodles
  • Garnish (Crushed unsalted Peanuts, Cut Chilli, Coriander)

* You can increase the sauce with more water, fish sauce and sugar to taste. 

* You can use fresh Lemongrass or the cut and sifted ones from iHerb. I buy a huge pack from them and make Lemongrass tea with it. 


  1. Season chicken cubes in salt, cornflour and sesame oil. Let it sit for 10 mins. 
  2. Soak glass noodles in hot water till soft. *Don’t boil. Drain and set aside. 
  3. Pan fry chicken in 1 tbsp of oil till nicely browned. Set aside. 
  4. Put another 1 tbsp of oil in pan, sauté garlic, lemongrass and shallots on medium fire. You will smell the deliciousness already, especially so with peanut oil.
  5. Lower the fire (or sugar will burn). Add water, fish sauce and sugar. Add cut chilli and lime juice.
  6. Layer vegetables, glass noodles, chicken on plate.
  7. Pour sauce over and garnish.