This is a spicy Thai salad based on glass noodles with chicken and prawns. Great during summer as an entre or with other dishes buffet style. Pork can be substituted for the chicken.
Put mung bean noodles in a bowl and pour in lukewarm 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 its pink color. Break into small morsels. Season with salt and pepper to taste. Cool.
Using a mortar and pestle, pound together chili, lime juice, nam pla, and sugar. Mix with shallots and coriander; pour over noodles and mix thoroughly. Add chicken, prawns, tomatoes. Lettuce, shallots, onion, and pickled garlic; mix well.
Sprinkle with the crisp fried shallots.
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