Thai Chicken and Shrimp Noodle Salad

Source: Bon Appetit, May, 2007

Ingredients

• 2 tablespoons Fresh Lime Juice
• 2 tablespoons Fish Sauce (Nam Pla Or Nuoc Nam)
• 2 tablespoons Asian Sweet Chili Sauce
• 1 tablespoon Vegetable Oil
• 1 tablespoon Sugar
• 9 oz Bean Thread Noodles
• 12 Cherry Tomatoes, Halved
• 12 Cooked Peeled Shrimp
• 1½ cups Shredded Cooked Chicken
• 1½ cups Bean Sprouts (about 3½ Oz), Rinsed
• ½ English Cucumber, Very Thinly Sliced
• ½ cup Lightly Packed Fresh Mint Leaves
• ½ cup Lightly Packed Fresh Basil Leaves, Torn If Large
• ½ cup Lightly Packed Fresh Cilantro Leaves
• ⅓ cup Thinly Sliced Shallots
• 1 Red Jalapeno Chile With Seeds, Sliced Into Thin Rings
• 2 tablespoons Chopped Toasted Peanuts
• 1 Lime, Cut Into 6 Wedges

Method

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.

Notes

Clear dried noodles are also known as cellophane or transparent noodles.

Fixed using this link, 2026-07-26: http://www.dishmaps.com/thai-chicken-and-shrimp-noodle-salad/24476