Thai Glass Chicken Noodles
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; sauté 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)