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Cold Spicy Sai Fun Noodle Salad

It's very easy to "wing" sai fun noodles and to throw them together in a stir fry or hot soup. But here's a recipe for enjoying them cold.
1 6-ounce package dried bean thread noodles (saifun)
6 T. vegetable oil
2 skinless boneless chicken breast halves, finely chopped
18 uncooked large shrimp, peeled, deveined, coarsely chopped
15 garlic cloves, minced
1/2 c. chopped green onions
1/2 c. chopped fresh cilantro
3 T. chopped shallots
3 T. Thai fish sauce (nam pla)*
3 T. fresh lime juice
2 1/2 t. minced seeded Thai chilies* or serrano chilies

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.

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.

Add noodles, green onions and remaining ingredients to bowl. Toss to blend. Season with salt and pepper.
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Serves 4-6
From Bon Appetit Magazine

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