Caramelized-Chicken Salad With Chile-Garlic Vinaigrette

• Noodles:
• 4 ounces uncooked rice stick noodles
• Sauce:
• 6 tablespoons fresh lime juice
• 1/4 cup chopped seeded jalapeno pepper
• 3 tablespoons sugar
• 1 tablespoon fish sauce
• 8 garlic cloves, peeled
• Chicken:
• 2 teaspoons vegetable oil
• 1 pound skinless, boneless chicken thighs, cut into 1/2-inch-wide strips
• 1/2 cup minced shallots
• 2 tablespoons sugar
• 1 tablespoon fish sauce
• 1/4 teaspoon black pepper
• Remaining ingredients:
• 1 cup (1/4-inch) julienne-cut red bell pepper
• 1/2 cup (1/8-inch) julienne-cut carrot
• 1/4 cup fresh bean sprouts
• 1/4 cup coarsely chopped fresh basil
• 1/4 cup cilantro sprigs
• 1/4 cup coarsely chopped fresh mint
• 1 small cucumber (about 6 ounces), peeled, halved lengthwise, seeded, and thinly sliced

1. To prepare noodles, cook noodles in boiling water 1 1/2 minutes; drain. Rinse under cold water. Drain and place in a large bowl.
2. To prepare the sauce, place lime juice and the next 4 ingredients (lime juice through garlic) in a blender, and process until smooth.
3. To prepare chicken, heat oil in a large nonstick skillet over medium-high heat. Add chicken; saute for 3 minutes. Stir in shallots. Cook 1 minute; stir constantly. Add sugar; cook 5 minutes, stirring frequently. Remove from heat; stir in 1 tablespoon fish sauce and black pepper.
4. To prepare salad, combine noodles, sauce, chicken mixture, bell pepper, and remaining ingredients in a large bowl, and toss well.

noodles, rice, lime juice, pepper, sugar, fish sauce, garlic, chicken, vegetable oil, skinless, shallots, sugar, fish sauce, black pepper, remaining ingredients, red bell pepper, carrot, fresh bean sprouts, fresh basil, cilantro sprigs, fresh mint, cucumber

Taken from www.myrecipes.com/recipe/caramelized-chicken-salad-with-chile-garlic-vinaigrette (may not work)