The Runner-Up recipe for 1990 in the San Francisco Chronicle. This recipe comes from the Oriental Hotel in Bangkok via Joyce Jue.
My Private Note
Units: US | Metric
- 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)
- 1Put mung bean noodles in a bowl and pour in lukewarm water to cover. Let soak until soft and pliable (about 15 minutes). Drain.
- 2Add 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.
- 3Cut into 3- or 4-inch lengths. Chill.
- 4Pour 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.
- 5Mix 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.
- 6Serve on a bed of thinly shredded lettuce.
- 7Garnish with the optional crisp-fried shallots.
Browse Our Top One-Dish Meal Recipes
Nutritional Facts for Thai Glass Noodle Salad
Serving Size: 1 (114 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 216.0
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 0.7 g
- Cholesterol 99.3 mg
- Sodium 801.9 mg
- Total Carbohydrate 18.5 g
- Dietary Fiber 0.3 g
- Sugars 2.1 g
- Protein 23.4 g