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.