Thai Chicken and Shrimp Noodle Salad
Recipe information
Yield
Makes 6 Servings
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
Step 1
Whisk first 5 ingredients in large bowl to blend. DO AHEAD Dressing can be prepared 2 hours ahead. Let stand at room temperature.
Step 2
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.
Step 3
Add tomatoes and all remaining ingredients, except peanuts and lime wedges, to noodles; toss to coat.
Step 4
Divide among 6 plates. Sprinkle with peanuts; garnish with lime wedges.