Thai Noodle Salad

• 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 scallions or 1/4 cup green onion
• 1/4 cup of 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

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. Cook noodles in boiling water for 3 minutes. Place cabbage in a colander and drain the noodles over the cabbage. Immediately rinse with cold water, and drain again.
3. Toss cabbage, noodles, vegetables, and chicken in a large bowl.
4. Whisk remaining ingredients together, and drizzle over noodle mixture.

peanut oil, chicken, rice noodles, cabbage, carrot, cucumber, red bell pepper, scallions, mint, fresh basil, lime juice, rice vinegar, sugar, fish sauce, asian chili paste

Taken from www.food.com/recipe/thai-noodle-salad-299291 (may not work)