- 4 ounces Glass noodles
- 12 ounces Chicken breast
- 1 tablespoon Vegetable oil
- 1 Cucumber (about 250 grams)
- 1 Carrot (about 75 grams)
- 2 Shallots
- 1 small Garlic clove
- 1 small green Chile pepper
- ½ Lime
- 1 tablespoon Thai fish sauce
- 1 teaspoon Soy sauce
- Cane sugar
- 1 piece Ginger root (about 3/4 ounce)
- 1 teaspoon Sesame oil
- 1 Romaine heart
- 5 sprigs Cilantro
Cook glass noodles according to package instructions or soak in hot water, drain well, place in a bowl and cut into smaller pieces with kitchen shears.
Rinse chicken fillet, pat dry and season with salt and pepper.
Heat the oil in a pan. Sear meat for 3 minutes on each side. Pour in just enough hot water to cover the bottom of the pan. Cover and cook fillets an additional 4 minutes over medium heat.
Remove chicken from pan, let cool and cut into 1 cm (approximately 1/2-inch) cubes.
Peel cucumber, core and slice into thin strips on a mandoline. Peel carrot, cut in half and slice into thin strips.
Peel shallots and cut into very thin strips. Add to noodles.
Peel the garlic and finely chop. Rinse, core and chop the chile. Juice lime. Combine garlic and chile with 2-3 tablespoons lime juice, fish sauce, soy sauce and sugar.
Peel ginger root and finely grate. Mix with the sesame oil to make a salad dressing. Combine dressing and chicken with the other salad ingredients. Let the flavors meld for 15 minutes.
Rinse romaine hearts, drain and cut into very thin strips. Rinse cilantro and pat dry. Arrange lettuce and chicken mixture on plates. Garnish with cilantro and serve.