Glass noodle salad with crab and chicken
Prep time less than 30 mins
Cook time less than 30 mins
Glass noodles are usually made of mung bean and are therefore called mung bean thread. They are never fried but sometimes used in soups and such like. When re-hydrating just cover with cold water and leave the rest to time.
Reconstitute the noodles according to the packet instructions.
Bring a saucepan of water to the boil, season with a little salt and cook the minced chicken for three minutes, or until cooked, breaking up with a whisk. Drain and allow to cool on a baking tray.
For the nam jim, use a pestle and mortar to pound the lime juice, garlic, shallots, chilli, palm sugar, fish sauce and coriander roots to make the dipping sauce.
In a large dish, combine the drained chicken, crabmeat, drained noodles, herbs and nam jim. Sprinkle with the ground roast rice, shallots, chilli powder and strips of red chilli. Serve immediately.
- 1 packet glass noodles
- 200g/7oz finely minced chicken breast
For the nam jim (Thai dipping sauce)
- 1 lime, juice only
- 2 garlic cloves, peeled but left whole
- 3 Thai shallots, peeled
- 2 long red chillies, seeds removed from one
- 40g/1½oz palm sugar
- 40ml/1½fl oz fish sauce
- 3 coriander roots
- 100g/3½oz crabmeat
- small handful coriander, Thai basil and mint leaves
- 50g/1¾oz ground roast rice (available online and in Thai groceries)
- 5 shallots (preferably Thai), sliced
- chilli powder, to taste
- 1 red chilli, seeds removed, sliced
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