Ingredients

2 oz. dried mung bean noodles
1 to 2 Tbsp. vegetable oil
1 whole chicken breast, boned, skinned and coarsely chopped
salt and pepper to taste
1 fresh red or green chili, chopped
3 Tbsp. limejuice
2 Tbsp. nam pla (thai fish sauce)
1 tsp. sugar
3 shallots, peeled, thinly sliced
1/2 C. fresh coriander leaves
6 oz. cooked bay shrimp
shredded lettuce
1 to 2 Tbsp. crisp-fried shallots (optional)

Cooking Instructions

Put mung bean noodles in a bowl and pour in lukewarm water to cover. Let soak until soft and pliable (for 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. Chill. 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 chili, 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.
 
 
"Whether, then, you eat or drink or whatever you do, do all to the glory of God." (1Corinthians 10:31)