Thai Glass Noodle Salad

Name: Thai Glass Noodle Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 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)

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Recipe by evelynathens

The Runner-Up recipe for 1990 in the San Francisco Chronicle. This recipe comes from the Oriental Hotel in Bangkok via Joyce Jue.

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READY IN: 35mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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)

DIRECTIONS

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.

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