Thai Glass Noodle Salad
Instructions
Put mung bean noodles in a bowl and pour in lukewarm water to cover.
Letsoak until soft and pliable (about 15 minutes).
Drain.
Add noodles to alarge 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. ( avialable in Asian markets)
