Glass-Noodle Salad With Chicken And Shrimp

• Dressing:
• 1/2 cup sugar
• 1/4 cup Thai fish sauce
• 3 tablespoons palm sugar or light brown sugar
• 2 tablespoons cider vinegar
• 1/2 cup fresh lime juice
• 1 tablespoon minced fresh cilantro stems
• 1 teaspoon minced bird chile or 2 teaspoons minced serrano chile
• 1 garlic clove, minced
• Salad:
• 2 ounces uncooked bean threads (cellophane noodles)
• 2 cups cooked, peeled, chopped shrimp (about 1/2 pound)
• 6 ounces cooked chicken breast, cut into 1/4-inch strips
• 2 cups torn romaine lettuce
• 1 cup chopped tomato
• 1/2 cup thinly sliced onion
• 1/3 cup thinly sliced celery
• 2 tablespoons chopped, dry-roasted peanuts
• 2 tablespoons minced fresh cilantro stems
• 2 teaspoons minced bird chile or 4 teaspoons minced serrano chile

1. To prepare the dressing, combine the first 4 ingredients in a small saucepan. Bring to a boil, and cook for 2 minutes or until the sugar dissolves. Cool; stir in the lime juice, 1 tablespoon cilantro, 1 teaspoon chile, and garlic.
2. To prepare the salad, cook noodles in boiling water 1 1/2 minutes; drain. Rinse under cold water. Drain. Coarsely chop noodles. Combine noodles, shrimp, and next 5 ingredients (shrimp through celery) in a large bowl. Drizzle the dressing over the salad; toss gently to coat. Sprinkle with peanuts, 2 tablespoons cilantro, and 2 teaspoons chile.

dressing, sugar, fish sauce, palm sugar, cider vinegar, lime juice, cilantro stems, bird chile, garlic, salad, bean threads, shrimp, chicken, torn romaine lettuce, tomato, onion, celery, peanuts, cilantro stems, bird chile

Taken from www.myrecipes.com/recipe/glass-noodle-salad-with-chicken-shrimp (may not work)