2 oz dried mung bean noodles
1 tablespoon to 2 tb vegetable oil
1 whole chicken breast, boned, skinne; d and coarsely chopped
1 salt and pepper to taste
1 fresh red or green chile, chopped
3 tablespoon lime juice
2 tablespoon nam pla (thai fish sauce)
1 teaspoon sugar
3 shallots, peeled, thinly sliced
1/2 cup fresh coriander leaves
6 oz cooked bay shrimp
1 shredded lettuce
1 tablespoon to 2 tb crisp-fried shallots (optio; nal)
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 glass like (3 to 5 minutes). Drain in a colander; rinse with cold water; drain again. Cut into 3 or 4 inch lengths.
Pour oil into a hot wok or skillet. Add chicken; saute until it loses it's pink color. Break into small morsels. Season with salt and pepper to taste. Cool.
Mix together chile, lime juice, nam pla, sugar, shallots and coriander; pour over noodles and mix thoroughly. Add chicken, shrimp and chilled noodles; mix well.
Serve on a bed of shredded lettuce. Garnish with the optional crisp fried shallots.
Serves 4 to 6.
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