A very clean and refreshing dish that’s packed with flavour. I used half fish sauce and half soy sauce, which actually worked deliciously well. If you love Thai food, you should definitely give this recipe a go. Five stars, no doubt.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
45 minIngredients
Directions
Put noodles in a large bowl and fill with warm water to cover.
Let soak until soft and pliable (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 chile, lime juice, nam pla, sugar, shallots and cilantro; 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.
NOTES 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. Crisp fried shallots are available in Asian grocery stores.
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