Thai Chicken and Shrimp Noodle Salad

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 bean thread noodles
• 12 cherry tomatoes, halved
• 12 medium cooked shrimp (peeled, deveined)
• 1 1/2 cups cooked chicken (shredded)
• 1 1/2 cups bean sprouts, rinsed (about 3 1/2 ounces)
• 1/2 cucumber, very thinly sliced (English hothouse)
• 1/2 cup mint leaf (lightly packed and fresh)
• 1/2 cup basil leaves, torn if large (lightly packed and fresh)
• 1/2 cup cilantro (lightly packed and fresh)
• 1/3 cup shallot (thinly sliced)
• 1 red jalapeno chile, sliced into thin rings (with seeds)
• 2 tablespoons chopped toasted peanuts
• 1 lime, cut into 6 wedges

Directions

1. 1

   Whisk first 5 ingredients in large bowl to blend. (The dressing can be prepared 2 hours ahead).

2. 2

   Let stand at room temperature.

3. 3

   Place noodles in another large bowl.

4. 4

   Cover with boiling water.

5. 5

   Let stand until softened, about 4 minutes.

6. 6

   Drain and rinse under cold water to cool; drain well.

7. 7

   Insert scissors into noodles; cut several times.

8. 8

   Transfer to bowl with dressing.

9. 9

   Add tomatoes and all remaining ingredients, except peanuts and lime wedges, to noodles; toss to coat.

10. 10

    Divide among 6 plates.

11. 11

    Sprinkle with peanuts; garnish with lime wedges.

12. 12

    **Cook time does not include cooking the chicken or shrimp.