Thai Glass Noodle Salad Recipes

Steps:

• 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.

Steps:

• Soak glass noodles in hot water till soft, then drain well.
• In a mortar, pound or grind chili, garlic to a paste. Add in fresh lime juice and fish sauce till you get a soft sauce. Add some sugar and stir till dissolved.
• In a large mixing bowl, pour in half of the made sauce and add glass noodles. Mix well.
• Add in shredded chicken or sliced beef and mix.
• Add last half of prepared sauce, Thai basil and coriander and toss well.
• Serve chilled.
• If using beef, marinate beef in paste for an hour and sear on a pan till browned outside and pink inside. Cool, then slice into thin slices. 2 chilies and 2 garlic, a little sugar and a tiny bit young ginger all pounded to paste and smear on meat for the marinade.
• If using chilcken, get a roast chicken from supplier and shred chicken into thin strips. Set aside to use.