Ingredients

• 50g (2 ounces) glass noodles (see notes)
• 50g (2 ounces) chicken, minced (seafood or tofu work to0 – see notes)
• 20g (1 ounce) ear mushrooms (see notes)
• 10g (1/2 ounce) carrots, sliced
• 30g (1 ounce) tomato, cut in large wedges
• 30g (1 ounce) onion, sliced
• 10g (1/2 ounce) coriander and spring onions, chopped small

Dressing

• 1-3 green chillies, chopped small
• 1/2 – 1 tsp white sugar
• 1 – 1.5 TBSP lemon juice
• .5 – 1 TBSP fish sauce (or soy sauce)
• 1/4 cup chicken stock

Notes

• Glass Noodles: You can find these in any Asian market, and potentially normal grocery stores as well. The Thai word for these noodles is “woon-sen”.
• Chicken: You can use pretty much any protein for this dish. Chicken works well but so does tofu, shrimp, squid, octapus, and whatever else you can find. When I saw this made it was a combination of shrimp and squid. Just make sure you don’t overcook or they will get rubbery!
• Mushrooms: As with all recipes, you can use whatever mushrooms you want, but the taste and texture that goes well with this recipe is ear mushrooms (very thin, dark color, large … look like elephant ears, hence the name!)

Method

1. Soak glass noodles in cold water for 5 minutes, cut into 8cm segments.
2. Boil ear mushrooms until cooked.
3. Add glass noodles and carrots about 30 seconds, stir well. Remove, and put into cold water for 1 minute.
4. Boil minced chicken (seafood or tofu) until cooked.
5. To make the dressing: mix all ingredients well.
6. Combine glass noodles, spring onion, coriander, tomato, and dressing. Mix together and serve.