Thai Glass Noodle Salad

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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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Steps

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Put mung bean noodles in a bowl and pour in lukewarm water to cover.

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Let soak until soft and pliable.

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Drain.

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Add noodles to a large pot of boiling water.

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Reduce to medium heat.

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Cook until noodles are plump and glasslike.

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Drain in a colander.

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Rinse with cold water.

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Drain again.

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Cut into 3- or 4-inch lengths.

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Chill.

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Pour oil into a hot wok or skillet.

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Add chicken.

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Saute until it loses its pink color.

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Break into small morsels.

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Season with salt and pepper.

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Let cool.

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Mix together chile , lime juice , nam pla , sugar , shallots and cilantro.

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Pour over noodles and mix thoroughly.

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Add the chicken , shrimp and chilled noodles.

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Mix well.

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Serve on a bed of thinly shredded lettuce.

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Garnish with the optional crisp-fried shallots.

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Ingredients

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mung bean noodles, vegetable oil, whole boneless skinless chicken breast, salt and pepper, red chili peppers, lime juice, nam pla, sugar, shallots, cilantro leaf, bay shrimp, lettuce, shallot