Advertisements |
Thai Glass Noodles (Yam Woon Sen)
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, -chopped 3 tb Lime juice 2 tb Nam pla (Thai fish sauce) 1 ts Sugar 3 Shallots, peeled, thinly -sliced 1/2 c Fresh coriander leaves 6 oz Cooked bay shrimp Shredded lettuce 1 tb To 2 tb crisp-fried shallots -(optional) 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 buying. 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 lengths. Chill. 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. |
Also see ...
Advertisements |
|
|
|
|
Permalink--> In : Recipes - Pasta