Title
Thai Glass Noodles (Yam Woon Sen)
Meal
Side Dish
Ingredients
2 ounces dried mung bean noodles
1-2 tablespoons 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)
1 teaspoon sugar
3 shallots, peeled, thinly-sliced
1/2 cup fresh coriander leaves
6 ounces cooked bay shrimp
Shredded lettuce
1-2 tablespoons crisp-fried shallots (optional)
Directions
Note: This recipe comes from the Oriental Hotel in Bangkok, the 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.
1. Put mung bean noodles in a bowl and pour in lukewarm water to cover.
2. Let soak until soft and pliable (about 15 minutes). Drain.
3. 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).
4. Drain in a colander; rinse with cold water; drain again. Cut into 3 or 4-inch lengths. Chill.
5. Pour oil into a hot wok or skillet. Add chicken; saute until it loses its pink color.
6. Break into small morsels. Season with salt and pepper to taste. Cool.
7. Mix together chile, lime juice, nam pla, sugar, shallots, and coriander; pour over noodles and mix thoroughly.
8. Add chicken, shrimp, and chilled noodles; mix well.
9. Serve on a bed of shredded lettuce. Garnish with the optional crisp fried shallots.