Method
Put mung bean noodles in a bowl and pour in lukewarm water to cover. Letsoak until soft and pliable (about 15 minutes). Drain. Add noodles to alarge pot of boiling water. Reduce to medium heat; cook until noodles are plump and glasslike (3 to 5 minutes). Drain in a colander; rinse with cold water; drain again. Cut into 3- or 4-inch lengths. Chill. Pour oil into a hot wok or skillet. Add chicken; saute until it loses its pink color. Break into small morsels. Season with salt and pepper. Let cool. Mix together chile, lime juice, nam pla, sugar, shallots and cilantro; pour over noodles and mix thoroughly. Add the chicken, shrimp and chilled noodles; mix well. Serve on a bed of thinly shredded lettuce. Garnish with the optional crisp-fried shallots. ( avialable in Asian markets)
Ingredients
- 2 ounces dried mung bean noodles (cellophane noodles) shopping list
- 1 to 2 tablespoons vegetable oil shopping list
- 1 whole chicken breast, boned, skinned and coarsely chopped shopping list
- salt and pepper to taste shopping list
- 1 fresh red or green chile, such as serrano, chopped shopping list
- 3 tablespoons lime juice shopping list
- 2 tablespoons nam pla (Thai fish sauce) shopping list
- 1 teaspoon sugar shopping list
- 3 shallots, peeled, thinly sliced shopping list
- 1/2 cup cilantro leaves shopping list
- 6 ounces cooked bay shrimp shopping list
- Thinly shredded lettuce, such as iceberg shopping list
- 1 to 2 tablespoons crisp-fried shallots - optional)
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