Recipe - Glass-Noodle Salad With Chicken

4 ounce Mung bean noodles
6 ounce Med shrimp
shelled and deveined
1 tablespoon 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 tablespoon Lime juice
2 tablespoon Nam pla (Thai fish sauce)
1 teaspoon Sugar
3 Shallots
peeled and thinly cut or sliced up
One fourth cup 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 glasslike (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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini