Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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