To ensure the noodles get soft, soak them in the hottest water you can get from your tap. The salad is moderately spicy; reduce the chile paste by 1 teaspoon or omit it for a milder dish.
Yield: 4 servings (serving size: about 1 1/2 cups salad and 2 tablespoons peanuts)
Ingredients
* 1 (3.75-ounce) package uncooked bean threads (cellophane noodles)
* 2 tablespoons rice vinegar
* 2 tablespoons fresh lime juice
* 1 1/2 tablespoons fish sauce
* 1 teaspoon sugar
* 2 teaspoons sambal oelek (ground fresh chile paste) or chile paste with garlic
* 2 cups shredded skinless, boneless rotisserie chicken breast
* 1/2 cup matchstick-cut or grated carrot
* 1/2 cup red bell pepper strips
* 1/3 cup thinly sliced shallots
* 2 tablespoons fresh cilantro leaves
* 1 tablespoon chopped fresh mint
* 1/2 cup chopped unsalted dry-roasted peanuts
Preparation
1. Place noodles in a large bowl. Cover with very hot tap water, and let stand 15 minutes.
2. While noodles soak, combine vinegar and next 4 ingredients (through sambal), stirring until sugar dissolves. Combine chicken and next 5 ingredients (through mint), tossing well.
3. Drain and rinse noodles with cold water; drain well, squeezing to remove excess water. Snip noodles several times with kitchen shears. Combine noodles and chicken mixture, tossing well to combine. Drizzle noodle mixture with vinegar mixture; toss well to coat. Top with peanuts.
Nutritional Information
Calories: 346
Fat: 11.7g (sat 2g,mono 5.4g,poly 3.5g)
Protein: 27.1g
Carbohydrate: 34.1g
Fiber: 2.4g
Cholesterol: 60mg
Iron: 2.1mg
Sodium: 589mg
Calcium: 44mg
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