THAI GLASS NOODLES (YAM WOON SEN)

Ingredients

• •2 oz Dried mung bean noodles
• •1 tb 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 tb Lime juice
• •2 tb Nam pla (Thai fish sauce)
• •1 t Sugar
• •3 Shallots, peeled, thinly
• •-sliced
• •1/2 c Fresh coriander leaves
• •6 oz Cooked bay shrimp
• •Shredded lettuce
• •1 tb To 2 tb crisp-fried shallots
• •-(optional)

Directions

1. 1This recipe comes from the Oriental Hotel in Bangkok, location of the
2. 2Thai Cooking School. It has been adapted for the American cook. With
3. 3this recipe it's necessary to use mung bean glass noodles rather than
4. 4those based on rice flour. Check the ingredients on the package when
5. 5buying.
6. 6Put mung bean noodles in a bowl and pour in lukewarm water to cover.
7. 7Let soak until soft and pliable (about 15 minutes). Drain. Add
8. 8noodles to a large pot of boiling water. reduce to medium heat; cook
9. 9until noodles are plump and glass like (3 to 5 minutes). Drain in a
10. 10colander; rinse with cold water; drain again. Cut into 3 or 4 inch
11. 11lengths.
12. 12Chill.
13. 13Pour oil into a hot wok or skillet. Add chicken; saute until it
14. 14loses it's pink color. Break into small morsels. Season with salt
15. 15and pepper to taste. Cool.
16. 16Mix together chile, lime juice, nam pla, sugar, shallots and
17. 17coriander; pour over noodles and mix thoroughly. Add chicken, shrimp
18. 18and chilled noodles; mix well.
19. 19Serve on a bed of shredded lettuce. Garnish with the optional crisp
20. 20fried shallots.