---------- Recipe via Meal-Master (tm) v8.02
  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
            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.