About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
This recipe uses only a small amount of bean thread noodles per serving, which keeps the fructose load low and makes it likely Low Fructose.
A serving of up to about two to three chilies is low in fructose. This recipe contains only about 1/2 of a thai chili pepper per serving, making it likely Low Fructose. If you prefer to always avoid thai chilies, please tap it and change its rating to Red.
A serving of up to about two to three chilies is low in fructose. This recipe contains only about 1/2 of a thai chili pepper per serving, making it likely Low Fructose. If you prefer to always avoid thai chilies, please tap it and change its rating to Red.
Place the glass noodles in a large bowl and cover with boiling water. Soak for 8–10 minutes, until softened and pliable, then drain well. Use scissors to cut the noodles into roughly 2-inch lengths and set aside.
While the noodles soak, make the dipping sauce: in a small bowl, whisk together the fish sauce, lime juice, sugar, and warm water until the sugar dissolves. Stir in the sliced Thai chiles and minced garlic. Set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
