Thai Glass Noodle Salad Recipe

  • 2 ounces dried mung bean noodles
  • 1 tablespoon vegetable oil
  • 1 whole chicken breast, boned, skinned and chopped
  • 1 fresh red or green chili, chopped
  • 3 tablespoons lime juice (from fresh lime)
  • 2 tablespoons Nam pla (Thai fish sauce)
  • 1 teaspoon sugar
  • 3 shallots, peeled, thinly sliced
  • 1/2 cup cilantro leaves
  • 6 ounces cooked bay shrimp (or fresh shrimp, peeled, deveined, chopped and stir-fried)
Put mung bean noodles in bowl with lukewarm water to cover for 15 minutes. Drain. Add noodles to pot of boiling water, reduce heat to medium and cook for 3 minutes. Drain in colander, rinse and drain again. Cut into 3-4 inch lengths. Chill.

Pour oil into a hot wok or skillet. Add chicken and saut until it loses pink color. Break into small pieces. Season with salt and pepper. Mix together chili, lime juice, Nam pla, sugar, shallots and cilantro; pour over noodles and mix thoroughly. Add chicken, shrimp and chilled noodles. Mix well. Serve on a bed of shredded lettuce. Garnish with crisp fried shallots. (To fry shallots, brown in oil until crisp.)

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