Cambodian Coleslaw-Ngiom

• 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)

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. Shred chicken and set aside.
3. Soak cellophane noodles for 2 minutes in boiling water; drain.
4. Whisk together fish sauce, rice vinegar, sugar and chopped chiles; set aside.
5. Toss cabbage, carrots, and chicken together in a large bowl; add vinaigrette and toss again.
6. Place cabbage mixture on a serving platter and garnish with roasted peanuts and chopped mint and basil, if desired.

noodles, cabbage, carrots, chicken breasts, peanuts, fish sauce, rice vinegar, sugar, hot red chili peppers, mint, fresh basil

Taken from www.food.com/recipe/cambodian-coleslaw-ngiom-78491 (may not work)