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Thai supper recipes: glass noodle salad

Serves: 4 persons

100 g dried glass noodles (cellophane or bean thread noodles), soaked in warm water for 15 minutes, draned and cut into sections

1 chicken breast poached and shredded

1 tbsp dried shrimps, soaked in warm water for 5 minutes, drained and lightly punded or processed

1/2 stalk Chinese celery, chopped

1/2 carrot, coarsely grated

1/4 cup thinly sliced red onion or shallots

1 cup beansprouts, raw or lightly blanched

1 sprig onion, chopped

1 sprig coriander leaves (cilantro), roughly chopped

1/2 cup fresh mint leaves

3 tbsp fresh lime juice

3 tbsp fish sauce

1-2 chillies, seeded and coarsely chopped or pounded

2 tbsp chopped roasted peanuts

1.

Blanch the glass noodles, remove from the saucepan, and rinse under cold water until cool. Drain throughly.

2.

Place the noodles in a mixing bowl. Add the remaining ingredients except the peanuts. Stir to combine well. Arrange on a serving platter and garnish with the peanuts.

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