Thai Glass Noodles (Yam Woon Sen)
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.
Ingredients
| 2 | ounces |
mungbean noodles
dried |
* |
| 1 | tablespoon |
vegetable oil
vegetable |
|
| 1 | each |
chicken breasts
whole, boned, skinned and coarsely chopped |
|
|
salt and black pepper
to taste |
* | ||
| 1 | each |
green chili peppers
or red, chopped |
* |
| 3 | tablespoons |
lime juice
|
|
| 2 | tablespoons |
fish sauce
thai, nam pla |
|
| 1 | teaspoon |
sugar
|
|
| 3 | each |
shallots
peeled, thinly sliced |
* |
| ½ | cup |
cilantro
fresh, chopped |
|
| 6 | ounces |
shrimp
bay |
|
|
lettuce
shredded, for garnish |
* | ||
| 2 | tablespoons |
shallots
fried until crispy, (optional) |
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.
Nutrition Facts
Serving Size 91g (3.2 oz)
