Recipe

A A A

• 2 tbsp fresh lime juice
• 2 tbsp fish sauce (such as nam pla or nuoc nam)
• 2 tbsp asian sweet chili sauce
• 1 tbsp vegetable oil
• 1 tbsp sugar
• 9 oz bean thread noodles
• 12 cherry tomatoes, halved
• 12 medium cooked shrimp (peeled, deveined )
• 1 1/2 cups cooked chicken (shredded )
• 1 1/2 cups bean sprouts, rinsed (about 3 1/2 oz)
• 1/2 cucumber, very thinly sliced ( english hothouse)
• 1/2 cup mint leaf (lightly packed and fresh )
• 1/2 cup basil leaves , torn if large (lightly packed and fresh)
• 1/2 cup cilantro (lightly packed and fresh )
• 1/3 cup shallot (thinly sliced )
• 1 red jalapeno chile, sliced into thin rings (with seeds)
• 2 tbsp chopped toasted peanuts
• 1 lime, cut into 6 wedges

• 1 Whisk first 5 ingredients in large bowl to blend. (The dressing can be prepared 2 hours ahead).
• 2 Let stand at room temperature.
• 3 Place noodles in another large bowl.
• 4 Cover with boiling water.
• 5 Let stand until softened, about 4 minutes.
• 6 Drain and rinse under cold water to cool; drain well.
• 7 Insert scissors into noodles; cut several times.
• 8 Transfer to bowl with dressing.
• 9 Add tomatoes and all remaining ingredients, except peanuts and lime wedges, to noodles; toss to coat.
• 10 Divide among 6 plates.
• 11 Sprinkle with peanuts; garnish with lime wedges.
• 12 **Cook time does not include cooking the chicken or shrimp.