Ingredients
-
2
-
1 - 2
-
1
-
-
1
-
3
-
2
-
1
-
3
-
1/2
-
6
-
-
1 - 2
-
-
Directions
Thai Glass Noodle Salad, The Runner-Up recipe for 1990 in the San Francisco Chronicle This recipe comes from the Oriental Hotel in Bangkok via Joyce Jue , Very good and easy used no oil and a non-stick pan , This is excellent I love cellophane noodles so this recipe was a natural for me to tag I did ease up a bit on the pepper but the flavors just came together so nicely Thanks!
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Steps
|
1
Done
|
Put Mung Bean Noodles in a Bowl and Pour in Lukewarm Water to Cover. Let Soak Until Soft and Pliable (about 15 Minutes). Drain. |
|
2
Done
|
Add Noodles to a Large Pot of Boiling Water. Reduce to Medium Heat; Cook Until Noodles Are Plump and Glasslike (3 to 5 Minutes). Drain in a Colander; Rinse With Cold Water; Drain Again. |
|
3
Done
|
Cut Into 3- or 4-Inch Lengths. Chill. |
|
4
Done
|
Pour Oil Into a Hot Wok or Skillet. Add Chicken; Saute Until It Loses Its Pink Color. Break Into Small Morsels. Season With Salt and Pepper. Let Cool. |
|
5
Done
|
Mix Together Chile, Lime Juice, Nam Pla, Sugar, Shallots and Cilantro; Pour Over Noodles and Mix Thoroughly. Add the Chicken, Shrimp and Chilled Noodles; Mix Well. |
|
6
Done
|
Serve on a Bed of Thinly Shredded Lettuce. |
|
7
Done
|
Garnish With the Optional Crisp-Fried Shallots. |
