Ingredients
1
6-ounce package dried bean thread noodles (saifun)*
2
skinless boneless chicken breast halves, finely chopped
18
uncooked large shrimp, peeled, deveined, coarsely chopped
1/2
cup chopped green onions
1/2
cup chopped fresh cilantro
3
tbsp Thai fish sauce (nam pla)*
2
1/2 tsp minced seeded Thai chilies* or serrano chilies
Directions
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.
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.
3.
Add noodles, green onions and remaining ingredients to bowl. Toss to blend. Season with salt and pepper.
4.
*Available at Asian markets and in some supermarkets.
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