Categories: Salads, Oriental, Poultry 
      Yield: 4 servings 
  
      4 oz Mung bean noodles 
      6 oz Med shrimp 
           - shelled and deveined - 
      1 tb Vegetable oil 
      1    Whole chicken breast 
           - boned, skinned, chopped 
           Salt 
           Fresh ground black pepper 
      1    Red fresh serrano chile 
           - chopped 
      1    Green fresh serrano chile 
           - chopped 
      3 tb Lime juice 
      2 tb Nam pla (Thai fish sauce) 
      1 ts Sugar 
      3    Shallots 
           - peeled and thinly sliced 
    1/4 c  Fresh coriander leaves 
           Lettuce for garnish 
           Crisp fried shallots (opt.) 
           - for garnish 
  
  COVER NOODLES WITH WATER until soft and pliable, about 15 minutes. Drain. 
  Add noodles to a large pot of boiling water. Reduce to medium heat and cook 
  until noodles are plump and glass-like (2 minutes). For a crunchy texture, 
  just dip them in boiling water for 5 to 10 seconds. Drain and rinse with 
  cold water. Chill. In a large pot of water blanch the shrimp for 5 seconds 
  until they curl and turn pink. Remove and cool. Add oil to a wok or 
  skillet. Add chicken; saute until it loses its pink color. Break into small 
  morsels. Season with salt and pepper to taste. Cool. Mix together chiles, 
  lime juice, nam pla, sugar, shallots and coriander. Add chicken, shrimp and 
  chilled noodles; mix well. Serve over a bed of shredded lettuce. Garnish 
  with crisp fried shallots.