Thai Glass Noodle Salad

• 2 ounces dried mung bean noodles (cellophane noodles)
• 1 -2 tablespoon vegetable oil
• 1 whole boneless skinless chicken breast, coarsely chopped
• salt and pepper
• 1 fresh red chili peppers or 1 green chili pepper, such as serrano, chopped
• 3 tablespoons lime juice
• 2 tablespoons nam pla (Thai fish sauce)
• 1 teaspoon sugar
• 3 shallots, peeled, thinly sliced
• 1/2 cup cilantro leaf
• 6 ounces cooked bay shrimp
• thinly shredded lettuce, such as iceberg
• 1 -2 tablespoon crisp-fried shallot, see note (optional)

1. Put mung bean noodles in a bowl and pour in lukewarm water to cover. Let soak until soft and pliable (about 15 minutes). Drain.
2. Add noodles to a large pot of boiling water. Reduce to medium heat; cook until noodles are plump and glasslike (3 to 5 minutes). Drain in a colander; rinse with cold water; drain again.
3. Cut into 3- or 4-inch lengths. Chill.
4. Pour oil into a hot wok or skillet. Add chicken; saute until it loses its pink color. Break into small morsels. Season with salt and pepper. Let cool.
5. Mix together chile, lime juice, nam pla, sugar, shallots and cilantro; pour over noodles and mix thoroughly. Add the chicken, shrimp and chilled noodles; mix well.
6. Serve on a bed of thinly shredded lettuce.
7. Garnish with the optional crisp-fried shallots.

bean noodles, vegetable oil, chicken, salt, red chili peppers, lime juice, fish sauce, sugar, shallots, cilantro leaf, shrimp, shallot

Taken from www.food.com/recipe/thai-glass-noodle-salad-189369 (may not work)