Thai Glass Noodles (Yam Woon Sen) 2 oz dried mung bean noodle 1 whole chicken breast boned, skinned, chop 1 salt and pepper to taste 1 fresh red or green chile chopped 3 tablespoon lime juice 2 tablespoon nam pla (thai fish sauce) 1 teaspoon sugar 3 shallots peeled, thinly 1/2 cup fresh coriander leaves 6 oz cooked bay shrimp 1 shredded lettuce Put mung bean noodles in a bowl and pour in lukewarm water to cover. Let soak until soft and pliable (about 15 minutes). Drain. Add noodles to a large pot of boiling water. Reduce to medium heat cook until noodles are plump and glass like (3 to 5 minutes). Drain in a colander rinse with cold water drain again. Cut into 3 or 4 inch lengths. Chill. Pour oil into a hot wok or skillet. Add chicken sauté until it loses it's pink color. Break into small morsels. Season with salt and pepper to taste. Cool. Mix together chile, lime juice, nam pla, sugar, shallots and coriander pour over noodles and mix thoroughly. Add chicken, shrimp and chilled noodles mix well. Serve on a bed of shredded lettuce. Garnish with the optional crisp fried shallots. Serves 4 to 6. NOTE: Crisp fried shallots are available in Asian grocery stores. Yield: 4