Prep 20 mins
Cook 15 mins
The Runner-Up recipe for 1990 in the San Francisco Chronicle. This recipe comes from the Oriental Hotel in Bangkok via Joyce Jue.
- 56.69 g dried mung bean noodles (cellophane noodles)
- 14.79-29.58 ml 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
- 44.37 ml lime juice
- 29.58 ml nam pla (Thai fish sauce)
- 4.92 ml sugar
- 3 shallots, peeled, thinly sliced
- 118.29 ml cilantro leaf
- 170.09 g cooked bay shrimp
- thinly shredded lettuce, such as iceberg
- 14.79-29.58 ml crisp-fried shallot, see note (optional)
- Put mung bean noodles in a bowl and pour in lukewarm water to cover. Let soak until soft and pliable (about 15 minutes). Drain.
- 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.
- 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.
- 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.
- Serve on a bed of thinly shredded lettuce.
- Garnish with the optional crisp-fried shallots.
Very good and easy. I used no oil and a non-stick pan.
This is excellent. I love cellophane noodles so this recipe was a natural for me to tag. I did ease up a bit on the pepper but the flavors just came together so nicely. Thanks!