Title: Glass-noodle salad with chicken
 Categories: Salads, Oriental, Poultry
      Yield: 4 Servings
 
      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.