THAI GLASS NOODLE SALAD

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Thai Glass Noodle Salad image

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

Provided by evelynathens

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

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)

Steps:

  • 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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