Thai Chicken And Shrimp Noodle Salad

Thai Chicken And Shrimp Noodle Salad

2 tablespoons fresh lime juice
2 tablespoons fish sauce* (such as nam pla or nuoc nam)
2 tablespoons Asian sweet chili sauce*
1 tablespoon vegetable oil
1 tablespoon sugar

9 ounces (250 grams) bean thread noodles**

12 cherry tomatoes, halved
12 cooked peeled deveined medium shrimp
1 1/2 cups shredded cooked chicken
1 1/2 cups bean sprouts (about 3 1/2 ounces), rinsed

1/2 English hothouse cucumber, very thinly sliced (about 1 cup)
1/2 cup lightly packed fresh mint leaves
1/2 cup lightly packed fresh basil leaves, torn if large
1/2 cup lightly packed fresh cilantro leaves
1/3 cup thinly sliced shallots
1 red jalapeño chile with seeds, sliced into thin rings

2 tablespoons chopped toasted peanuts
1 lime, cut into 6 wedges

Available in the Asian foods section of most supermarkets and at Asian
markets.

*Clear dried noodles (also known as cellophane or transparent noodles);
available in the Asian foods section of some supermarkets and at Asian
markets.

Whisk first 5 ingredients in large bowl to blend. DO AHEAD Dressing can be prepared
2 hours ahead. Let stand at room temperature. Place noodles in another large bowl.
Cover with boiling water. Let stand until softened, about 4 minutes. Drain and rinse
under cold water to cool; drain well. Insert scissors into noodles; cut several
times. Transfer to bowl with dressing. Add tomatoes and all remaining ingredients,
except peanuts and lime wedges, to noodles; toss to coat. Divide among 6 plates.
Sprinkle with peanuts; garnish with lime wedges.
Makes 6 servings.

Bon Appetit


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