Glass-Noodle Salad with Chicken and Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
1/2 cup sugar |
1/4 cup thai fish sauce |
3 tablespoons palm sugar or light brown sugar |
2 tablespoons cider vinegar |
1/2 cup fresh lime juice |
1 tablespoon minced fresh cilantro stems |
1 teaspoon minced bird chile or 2 teaspoons minced serrano chile |
1 garlic clove, minced |
2 ounces uncooked bean threads (cellophane noodles) |
2 cups cooked, peeled, chopped shrimp (about 1/2 pound) |
6 ounces cooked chicken breast, cut into 1/4-inch strips |
2 cups torn romaine lettuce |
1 cup chopped tomato |
1/2 cup thinly sliced onion |
1/3 cup thinly sliced celery |
2 tablespoons chopped, dry-roasted peanuts |
2 tablespoons minced fresh cilantro stems |
2 teaspoons minced bird chile or 4 teaspoons minced serrano chile |
Directions:
1. To prepare the dressing, combine the first 4 ingredients in a small saucepan. Bring to a boil, and cook for 2 minutes or until the sugar dissolves. Cool; stir in the lime juice, 1 tablespoon cilantro, 1 teaspoon chile, and garlic.
2. To prepare the salad, cook noodles in boiling water 1 1/2 minutes; drain. Rinse under cold water. Drain. Coarsely chop noodles. Combine noodles, shrimp, and next 5 ingredients (shrimp through celery) in a large bowl. Drizzle the dressing over the salad; toss gently to coat. Sprinkle with peanuts, 2 tablespoons cilantro, and 2 teaspoons chile.
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