Thai Glass Noodle Salad
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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INGREDIENTS
Nutrition- 2ounces dried mung bean noodles (cellophane noodles)
- 1 -2tablespoon vegetable oil
- 1whole boneless skinless chicken breast, coarsely chopped
- salt and pepper
- 1
- 3tablespoons lime juice
- 2
- 1teaspoon sugar
- 3
- 1⁄2cup cilantro leaf
- 6ounces cooked bay shrimp
-
- 1 -2
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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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