Thai Glass Noodle Salad

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 ounces dried mung bean noodles (cellophane noodles)
• 1 -2 tablespoon vegetable oil
• 1 whole boneless skinless chicken breast, coarsely chopped
• salt and pepper
• 1 fresh red chili peppers or 1 green chili pepper, such as serrano, chopped
• 3 tablespoons lime juice
• 2 tablespoons nam pla (thai fish sauce)
• 1 teaspoon sugar
• 3 shallots, peeled, thinly sliced
• 1/2 cup cilantro leaf
• 6 ounces cooked bay shrimp
• thinly shredded lettuce, such as iceberg
• 1 -2 tablespoon crisp-fried shallot, see note (optional)

Recipe

• 1 put mung bean noodles in a bowl and pour in lukewarm water to cover. let soak until soft and pliable (about 15 minutes). drain.
• 2 add noodles to a large 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.
• 3 cut into 3- or 4-inch lengths. chill.
• 4 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.
• 5 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.
• 6 serve on a bed of thinly shredded lettuce.
• 7 garnish with the optional crisp-fried shallots.