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Epicurious

Spicy Glass Noodle Salad

4.0

(31)

Bangkok-style noodles with shrimp, chicken and Thai chilies from Arun's in Chicago.

Ingredients

1 6-ounce package dried bean thread noodles (saifun)*
6 tablespoons vegetable oil
2 skinless boneless chicken breast halves, finely chopped
18 uncooked large shrimp, peeled, deveined, coarsely chopped
15 garlic cloves, minced
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
3 tablespoons chopped shallots
3 tablespoons Thai fish sauce (nam pla)*
3 tablespoons fresh lime juice
2 1/2 teaspoons minced seeded Thai chilies* or serrano chilies

Preparation

  1. Step 1

    Place noodles in large bowl. Cover with cold water; let stand until noodles begin to soften, about 5 minutes. Drain. Transfer to large pot of boiling water; cook until just tender and pliable, about 3 minutes. Drain. Rinse with cold water; drain.

    Step 2

    Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and shrimp; stir-fry until cooked, about 4 minutes. Transfer to large bowl. Heat 4 tablespoons oil in same skillet over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add garlic-oil mixture to bowl with chicken and shrimp; cool.

    Step 3

    Add noodles, green onions and remaining ingredients to bowl. Toss to blend. Season with salt and pepper.

    Step 4

    *Available at Asian markets and in some supermarkets.

TagsSaladNoodlePasta & NoodlesThaiSoutheast AsianAsianChicken BreastChickenPoultryShrimpShellfishSeafoodMainSideLunchDinnerDairy FreeGluten FreeNut FreeSauteBon Appétit
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