Thai Chicken and Shrimp Noodle Salad
"Lots of fresh herbs and plenty of lime juice make this summery noodle salad super refreshing...."
INGREDIENTS
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2 tablespoons fresh lime juice
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2 tablespoons fish sauce* (such as nam pla or nuoc nam)
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2 tablespoons Asian sweet chili sauce*
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1 tablespoon vegetable oil
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1 tablespoon sugar
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9 ounces (250 grams) bean thread noodles**
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12 cherry tomatoes, halved
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12 cooked peeled deveined medium shrimp
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1 1/2 cups shredded cooked chicken
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1 1/2 cups bean sprouts (about 3 1/2 ounces), rinsed
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1/2 English hothouse cucumber, very thinly sliced (about 1 cup)
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1/2 cup lightly packed fresh mint leaves
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1/2 cup lightly packed fresh basil leaves, torn if large
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1/2 cup lightly packed fresh cilantro leaves
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1/3 cup thinly sliced shallots
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1 red jalapeño chile with seeds, sliced into thin rings
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2 tablespoons chopped toasted peanuts
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1 lime, cut into 6 wedges
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*Available in the Asian foods section of most supermarkets and at Asian markets.
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**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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