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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. Ingredients:
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) |
Directions:
1. Put mung bean noodles in a bowl and pour in lukewarm water to cover. Let soak until soft and pliable (about 15 minutes). Drain.
2. 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.
3. Cut into 3- or 4-inch lengths. Chill.
4. 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.
5. 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.
6. Serve on a bed of thinly shredded lettuce.
7. Garnish with the optional crisp-fried shallots.
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