Thai Glass Noodle Salad
Linda
ingredients
- 2 oz. dried mung bean noodles (cellophane noodles)
- 1-2 Tbls. vegetable oil
- 1 whole boneless skinless chicken breast, coarsely chopped
- salt and pepper
- 1 fresh red chili pepper or green chili pepper, such as serrano, chopped
- 3 Tbls. lime juice
- 2 Tbls. nam pla (Thai fish sauce)
- 1 tsp. sugar
- 3 shallots, peeled, thinly sliced
- 1/2 cup cilantro leaf
- 6 oz. cooked bay shrimp
- Thinly shredded lettuce, such as iceberg
- 1-2 Tbl. crisp-fried shallot(optional)
directions
- 1
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
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. Cut into 3- or 4-inch lengths. Chill.
- 3
3. 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.
- 4
4. 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.
- 5
6. Serve on a bed of thinly shredded lettuce.
- 6
7. Garnish with the optional crisp-fried shallots.
notes
Recipezaar.com Recipe #189369
Source: Linda
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