Thai Chicken and Shrimp Noodle Salad

bon appétit magazine

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.

More from Bon Appétit:

• The Best Chefs in America Reveal Their Secret Ingredients
• 25 One-Bite Appetizers Recipes
• 16 Secret Supermarket Ingredients Chefs Love
• 3 Smart Uses for Aluminum Foil
• 25 Things to Do with a Fresh Tomato