Serves 4

Ingredients:
2 Chinese dried mushrooms
3 1/2 oz (105 g) cellophane (bean thread) noodles
1 tablespoon vegetable oil
2 small red chillies, seeded, if desired, and chopped
2 cloves garlic, crushed
12 oz (375 g) ground (minced) chicken
6 scallions (shallots/spring onions), sliced
1/4 cup (1 oz/30 g) finely chopped canned bamboo shoots
1/4 cup (2 oz/60 g) finely chopped canned water chestnuts
juice of 1 lime
2 tablespoons fish sauce
2 tablespoons chopped fresh mint
3 tablespoons chopped fresh cilantro (fresh coriander)
1 tablespoon Asian sesame oil
1 small heud butter or iceberg lettuce, leaves separated and trimmed
Thai sweet chili sauce, for serving

Method:
Place mushroom in small bowl, add boiling water to cover and let stand for 10-15 minutes. Dain and sgueeze out excess liquid. Finely chop muschrooms. discarding tough stems.

Soak noodles in boiling water for 10 minutes. Drain and Set aside.

In a frying pan over medium-high, warm vegetable oil. Add chilies and garlic and cook until aromatic. about 1 minute. Add ground chicken and mushrooms and cook, stirring occasionally, until chicken is browned, 4-5 minutes.

Remove From heat and stir in noodles, scallions, bamboo shoots, water chesnuts, lime juice. fish sauce, mint, cilantro and sesame oil. Mix well.

To serve, arrange lettuce leaves on individual plates. Spoon chicken mixture on leaves. Drizzle with chill sauce.

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