Cambodian Coleslaw-Ngiom

Ingredients

• 8 ounces cellophane noodles (bean thread or glass noodles)
• 1 small cabbage, shredded
• 5 carrots, shredded
• 1 1/2 lbs boneless skinless chicken breasts
• 8 ounces peanuts, roasted and chopped
• 1 cup fish sauce
• 5 tablespoons rice vinegar
• 3 tablespoons sugar
• 3 fresh hot red chili peppers, minced
• 2 tablespoons chopped fresh mint leaves (optional)
• 2 tablespoons chopped fresh basil leaves (optional)

Directions

1. 1

   Place chicken breasts in a covered pan in enough liquid to cover (liquid should be 2 parts water, 1 part dry white wine), and poach for 5-8 minutes or until cooked through; remove from heat.

2. 2

   Shred chicken and set aside.

3. 3

   Soak cellophane noodles for 2 minutes in boiling water; drain.

4. 4

   Whisk together fish sauce, rice vinegar, sugar and chopped chiles; set aside.

5. 5

   Toss cabbage, carrots, and chicken together in a large bowl; add vinaigrette and toss again.

6. 6

   Place cabbage mixture on a serving platter and garnish with roasted peanuts and chopped mint and basil, if desired.