Thai Chicken And Shrimp Noodle Salad

• 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 (250 grams) bean thread noodles**
• 12 cherry tomatoes, halved
• 12 cooked peeled deveined medium shrimp
• 1 1/2 cups shredded cooked chicken
• 1 1/2 cups bean sprouts (about 3 1/2 ounces), rinsed
• 1/2 English hothouse cucumber, very thinly sliced (about 1 cup)
• 1/2 cup lightly packed fresh mint leaves
• 1/2 cup lightly packed fresh basil leaves, torn if large
• 1/2 cup lightly packed fresh cilantro leaves
• 1/3 cup thinly sliced shallots
• 1 red jalapeno chile with seeds, sliced into thin rings
• 2 tablespoons chopped toasted peanuts
• 1 lime, cut into 6 wedges
• *Available in the Asian foods section of most supermarkets and at Asian markets.
• **Clear dried noodles (also known as cellophane or transparent noodles); available in the Asian foods section of some supermarkets and at Asian markets.

1. Whisk first 5 ingredients in large bowl to blend. DO AHEAD
2. Place noodles in another large bowl. Cover with boiling water. Let stand until softened, about 4 minutes. Drain and rinse under cold water to cool; drain well. Insert scissors into noodles; cut several times. Transfer to bowl with dressing.
3. Add tomatoes and all remaining ingredients, except peanuts and lime wedges, to noodles; toss to coat.
4. Divide among 6 plates. Sprinkle with peanuts; garnish with lime wedges.

lime juice, fish sauce, asian sweet chili sauce, vegetable oil, sugar, noodles, cherry tomatoes, shrimp, chicken, bean sprouts, hothouse cucumber, mint leaves, fresh basil, cilantro, shallots, red jalapeufo chile with seeds, peanuts, lime, noodles

Taken from www.epicurious.com/recipes/food/views/thai-chicken-and-shrimp-noodle-salad-238262 (may not work)