Thai Chicken and Shrimp Noodle Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

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

Directions:

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

By RecipeOfHealth.com