Thai glass noodles (yam woon sen)
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Thai glass noodles (yam woon sen)
  Thai    Noodles    Pasta  
Last updated 6/12/2012 12:53:40 AM. Recipe ID 15515. Report a problem with this recipe.
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      Title: Thai glass noodles (yam woon sen)
 Categories: Thai, Pasta, Ceideburg 2
      Yield: 4 Servings
      2 oz Dried mung bean noodles
      1 tb To 2 tb vegetable oil
      1    Whole chicken breast,
           -boned, skinned and
           -coarsely chopped
           Salt and pepper to taste
      1    Fresh red or green chile,
      3 tb Lime juice
      2 tb Nam pla (Thai fish sauce)
      1 ts Sugar
      3    Shallots, peeled, thinly
    1/2 c  Fresh coriander leaves
      6 oz Cooked bay shrimp
           Shredded lettuce
      1 tb To 2 tb crisp-fried shallots
  This recipe comes from the Oriental Hotel in Bangkok, location of the
  Thai Cooking School.  It has been adapted for the American cook. With
  this recipe it's necessary to use mung bean glass noodles rather than
  those based on rice flour.  Check the ingredients on the package when
  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 glass like (3 to 5 minutes).  Drain in a
  colander; rinse with cold water; drain again.  Cut into 3 or 4 inch
  Pour oil into a hot wok or skillet.  Add chicken; saute until it
  loses it's pink color.  Break into small morsels.  Season with salt
  and pepper to taste.  Cool.
  Mix together chile, lime juice, nam pla, sugar, shallots and
  coriander; pour over noodles and mix thoroughly.  Add chicken, shrimp
  and chilled noodles; mix well.
  Serve on a bed of shredded lettuce.  Garnish with the optional crisp
  fried shallots.
  Serves 4 to 6.
  NOTE:  Crisp fried shallots are available in Asian grocery stores.
  San Francisco Chronicle, 8/29/90.
  As far as the crisp fried shallots go, they're easy to make.  Just
  fry some sliced shallots in a little oil until they're browned and
  crisp. I wouldn't hesitate to substitute dried onion flakes fried in
  the same way... I add them to a lot of Thai soups for an extra flavor
  accent. Good stuff!
  Posted by Stephen Ceideberg; September 28 1992.

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Recipe ID 15515 (Apr 03, 2005)

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