Thai Glass Noodles (Yam Woon Sen) (#1163)

Thai Chicken Seafood Main Gluten Free Low Fat
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  • 2 oz Mungbean Noodles dried
  • 1 Tbsp Vegetable Oil vegetable
  • 1 Chicken Breasts whole, boned, skinned and coarsely chopped
  • 1 Salt And Black Pepper to taste
  • 1 Green Chili Peppers or red, chopped
  • 3 tablespoons Lime Juice
  • 2 tablespoons Fish Sauce thai, nam pla
  • 1 tsp Sugar
  • 3 Shallots peeled, thinly sliced
  • 1/2 cup Cilantro fresh, chopped
  • 6 oz Shrimp bay
  • 1 Lettuce shredded, for garnish
  • 2 tablespoons Shallots fried until crispy, (optional)


  1. Put noodles in a large bowl and fill with warm water to cover.
  2. Let soak until soft and pliable (about 15 minutes).
  3. Drain. Add noodles to a large pot of boiling water.
  4. Reduce to medium heat; cook until noodles are plump and glass like (3 to 5 minutes).
  5. Drain in a colander; rinse with cold water; drain again.
  6. Cut into 3 or 4 inch lengths.
  7. Chill.
  8. Pour oil into a hot wok or skillet.
  9. Add chicken; sauté until it loses it's pink color.
  10. Break into small morsels. Season with salt and pepper to taste.
  11. Cool.
  12. Mix together chile, lime juice, nam pla, sugar, shallots and cilantro; pour over noodles and mix thoroughly.
  13. Add chicken, shrimp and chilled noodles; mix well.
  14. Serve on a bed of shredded lettuce.
  15. Garnish with the optional crisp fried shallots.
  16. Notes 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. Crisp fried shallots are available in asian grocery stores.
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