Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Mung bean noodles - chopped
6 oz Medium shrimp, shelled and 3 tb Lime juice
- deveined 2 tb Nam pla (Thai fish sauce)
1 tb Vegetable oil 1 ts Sugar
1 Whole chicken breast, boned, 3 Shallots
- skinned, chopped - peeled and thinly sliced
Salt 1/4 c Fresh coriander leaves
Fresh ground black pepper Lettuce for garnish
1 Red fresh serrano chile Crisp fried shallots (opt.)
- chopped - for garnish
1 Green fresh serrano chile

COVER NOODLES WITH WATER until soft and pliable, about 15 minutes.
Drain. Add noodles to a large pot of boiling water. Reduce to medium
heat and cook until noodles are plump and glass-like (2 minutes). For
a crunchy texture, just dip them in boiling water for 5 to 10
seconds. Drain and rinse with cold water. Chill. In a large pot of
water blanch the shrimp for 5 seconds until they curl and turn pink.
Remove and cool. Add oil to a wok or skillet. Add chicken; saute
until it loses its pink color. Break into small morsels. Season with
salt and pepper to taste. Cool. Mix together chiles, lime juice, nam
pla, sugar, shallots and coriander. Add chicken, shrimp and chilled
noodles; mix well. Serve over a bed of shredded lettuce. Garnish with
crisp fried shallots.

JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

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