tablespoon crisp-fried shallot, see note (optional)
NUTRITION INFO
Serving Size: 1 (114) g
Servings Per Recipe:
4
AMT. PER SERVING% DAILY VALUE
Calories: 216
Calories from Fat 44 g21 %
Total Fat 5 g7 %
Saturated Fat 0.8 g3 %
Cholesterol 99.4 mg
33 %
Sodium 802 mg
33 %
Total Carbohydrate
18.5 g
6 %
Dietary Fiber 0.3 g1 %
Sugars 2.2 g8 %
Protein 23.5 g
46 %
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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.