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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).