- 2 (3 1/2 ounce) packages mung bean noodles (bean thread noodles)
- 1 1⁄2 lbs ground turkey (or ground pork, thinly sliced cooked pork, cooked shrimp, or shredded cooked chicken, your choice)
- 2 large carrots, cut match stick style (about 1 cup)
- 2 celery ribs, thinly sliced (about 1/2 cup)
- 2 shallots, thinly sliced (about 1/4 cup)
- 1⁄2 cup green onion, chopped
- 1⁄2 cup cilantro, chopped
- 1 cup roasted peanuts, unsalted
- 1 bunch romaine lettuce, torn
- 1⁄4 head cabbage, chopped
- 1 teaspoon chili flakes
- 7 tablespoons fish sauce
- 7 tablespoons lime juice
- 5 teaspoons brown sugar
- 3 fresh red jalapeno chiles or 3 Thai chiles, chopped
Directions See How It's Made
- Soak mung bean noodles in warm water for 15 minutes. Drain and cut into short lengths and place in a bowl. Pour hot water over the noodles and soak for another 5 minutes. Drain in a colander, and rinse with cold water to separate the noodles. Let stand in the colander until ready to use.
- Cook ground turkey with a little water over medium heat. When brown, drain any excess water, and place in a large mixing bowl. Let cool 5 minutes.
- Mix dressing ingredients in a small bowl, and taste for proper balance of sweet/sour/salty/spicy. Adjust if necessary. Pour dressing over cooked ground turkey and toss lightly.
- Add noodles and stir until well mixed. Taste and adjust if necessary.
- Add carrot, celery, shallot, green onion, cilantro, and 1/2 cup of peanuts. Toss well.
- Divide lettuce and cabbage on serving plates. Place noodle mixture on top, and sprinkle with remaining peanut, and chili flakes.