Yield: 4 servings
|2 ounces||Dried mung bean noodles|
|1 tablespoon||To 2 tb vegetable oil|
|1||Whole chicken breast, boned, skinned and coarsely chopped|
|Salt and pepper to taste|
|1||Fresh red or green chile, chopped|
|3 tablespoons||Lime juice|
|2 tablespoons||Nam pla (Thai fish sauce)|
|3||Shallots, peeled, thinly sliced|
|½ cup||Fresh coriander leaves|
|6 ounces||Cooked bay shrimp|
|1 tablespoon||To 2 tb crisp-fried shallots (optional)|
This recipe comes from the Oriental Hotel in Bangkok, location of the Thai Cooking School. It has been adapted for the American cook. With this recipe it's necessary to use mung bean glass noodles rather than those based on rice flour. Check the ingredients on the package when buying.
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.
NOTE: Crisp fried shallots are available in Asian grocery stores.
San Francisco Chronicle, 8/29/90.
As far as the crisp fried shallots go, they're easy to make. Just fry some sliced shallots in a little oil until they're browned and crisp. I wouldn't hesitate to substitute dried onion flakes fried in the same way... I add them to a lot of Thai soups for an extra flavor accent. Good stuff!
Posted by Stephen Ceideberg; September 28 1992.