INGREDIENTS
2
Chicken breasts, small
500 g
Prawns, small green
15 g
Shrimps, dried
2
Birdseye chillies, red
1/4
Chinese cabbage
1/2
bunch Coriander
3
Coriander, roots
2 cloves
Garlic
2
Lebanese cucumbers
2
stalks Lemongrass
1/2 cup
Peanuts with, raw roasted skins
3
Shallots
1/3 cup
Thai basil, leaves
1/4 cup
Fish sauce
1/3 cup
Lime juice
100 g
Mung bean noodles
1 1/2 tbsp
Palm sugar
15g dried wood-ear fungus