Ingredients

• 1 6-ounce package dried bean thread noodles (saifun)*
• 6 tablespoons vegetable oil
• 2 skinless boneless chicken breast halves, finely chopped
• 18 uncooked large shrimp, peeled, deveined, coarsely chopped
• 15 garlic cloves, minced
• 1/2 cup chopped green onions
• 1/2 cup chopped fresh cilantro
• 3 tablespoons chopped shallots
• 3 tablespoons Thai fish sauce (nam pla)*
• 3 tablespoons fresh lime juice
• 2 1/2 teaspoons minced seeded Thai chilies* or serrano chilies

Instructions

1. Place noodles in large bowl. Cover with cold water; let stand until noodles begin to soften, about 5 minutes. Drain. Transfer to large pot of boiling water; cook until just tender and pliable, about 3 minutes. Drain. Rinse with cold water; drain.
2. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and shrimp; stir-fry until cooked, about 4 minutes. Transfer to large bowl. Heat 4 tablespoons oil in same skillet over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add garlic-oil mixture to bowl with chicken and shrimp; cool.
3. Add noodles, green onions and remaining ingredients to bowl. Toss to blend. Season with salt and pepper.
4. *Available at Asian markets and in some supermarkets.