Thai Chicken and Shrimp Noodle Salad

Makes 6 servings

By Jill Dupleix
Photograph by Con Poulos

INGREDIENTS:

  • 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

PREPARATION:


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.

*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.

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