Thai Glass Noodle Salad - cooking recipe

Ingredients

2 ounces dried mung bean noodles (cellophane noodles)
1 -2 tablespoon vegetable oil
1 whole boneless skinless chicken breast, coarsely chopped
salt and pepper
1 fresh red chili peppers or 1 green chili pepper, such as serrano, chopped
3 tablespoons lime juice
2 tablespoons nam pla (Thai fish sauce)
1 teaspoon sugar
3 shallots, peeled, thinly sliced
1/2 cup cilantro leaf
6 ounces cooked bay shrimp
thinly shredded lettuce, such as iceberg
1 -2 tablespoon crisp-fried shallot, see note (optional)

Preparation

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 glasslike (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; saute until it loses its pink color. Break into small morsels. Season with salt and pepper. Let cool.
Mix together chile, lime juice, nam pla, sugar, shallots and cilantro; pour over noodles and mix thoroughly. Add the chicken, shrimp and chilled noodles; mix well.
Serve on a bed of thinly shredded lettuce.
Garnish with the optional crisp-fried shallots.