THAI CHICKEN AND SHRIMP NOODLE SALAD

Thai Chicken and Shrimp Noodle Salad image

Provided by Jill Dupleix

Yield Makes 6 servings

Number Of Ingredients 20

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
*Available in the Asian foods section of most supermarkets and at Asian markets.
**Clear dried noodles (also known as cellophane or transparent noodles); available in the Asian foods section of some supermarkets and at Asian markets.

Steps:

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.