|cooking oil||2 tbsp|
|garlic (smashed and minced)||4 cloves|
|Thai chilies (smashed and sliced)||2 or 3|
|shallots (thinly sliced)||2|
|bean thread Thai glass noodles||100 gm|
|tomato (cut into chunks)||1|
|fresh mushroom||50 gm|
|cilantro (roughly chopped)||20 gm|
|fresh mint||20 leaves|
|fish sauce or light soya sauce||1 or 2 tbsp|
|lemon juice||3 tsp|
1. Soak the noodles in warm water for 10 minutes. Boil about 6 cups of water and add this to the pre-soaked noodles; be sure to cut off the strings that are holding the bundles together.
2. Let the noodles boil for about a minute, or until they are cooked, but not mushy. Drain the water and place the noodles in a mixing bowl.
3. Warm cooking oil in a wok or pan and add garlic and chillies. Stir until fragrant. Put the mushrooms in and while cooking them add a few teaspoons of fish sauce or light soya sauce.
4. Once the mushrooms are cooked, turn off the heat and remove the pan from the burner to let the pan cool to room temperature.
5. Now, when the noodles are at room temperature add mushrooms to them. Then put in the shallots, tomatoes, cilantro, mint, fish sauce, lime and sugar. When you taste it, you want the lime flavour to be in the lead, followed by a salty one; the sugar is used to balance out the above flavours.
6. Dish up in a serving plate.