Thai Noodle Salad

Ingredients

• 2 tablespoons peanut oil
• 1 lb boneless skinless chicken breast (or 1 lb shrimp or tofu)
• 4 ounces rice noodles
• 2 cups shredded cabbage
• 1 cup julienned carrot
• 1/2 cucumber, peeled and sliced
• 1 red bell pepper, cut into thin strips
• 1/4 cup chopped scallion or green onion
• 1/4 cup fresh mint
• 1/4 cup fresh basil
• 1/4 cup lime juice
• 1/4 cup rice vinegar
• 3 tablespoons sugar
• 4 teaspoons fish sauce
• 1/4 teaspoon asian chili paste

Directions

1. 1

   Heat oil in skillet over medium high heat. Cook chicken until golden, about 2-3 minutes on each side. Remove from heat and let cool.

2. 2

   Cook noodles in boiling water for 3 minutes. Place cabbage in a collander and drain the noodles over the cabbage. Immediately rinse with cold water, and drain again.

3. 3

   Toss cabbage, noodles, vegetables, and chicken in a large bowl.

4. 4

   Whisk remaining ingredients together, and drizzle over noodle mixture.