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.
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
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
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.
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