Vietnamese Turkey And Cellophane Noodle Salad

• 2 cloves garlic, peeled and minced
• 2 fresh long red chilies, seeded and finely diced
• 2 tablespoons finely minced ginger
• 1/4 cup nam pla (fish sauce)
• Juice of 1 lime
• 2 tablespoons superfine sugar
• 2 1/2 cups cooked cold turkey, cut into fine strips
• 6 ounces bean thread noodles
• 1 1/2 cup sugar snap peas, trimmed
• 2 cups fresh bean sprouts
• 3 scallions, finely sliced crosswise
• 2 teaspoons peanut oil
• 1 teaspoon sesame oil
• 1/2 cup finely chopped cilantro leaves

1. Prepare Vietnamese dressing: In a small bowl, combine all the dressing ingredients and 1/4 cup cold water.
2. Mix well.
3. Cover and refrigerate until needed, up to 1 week.
4. Place a kettle or pot of water over high heat to bring to a boil.
5. In a small bowl, combine turkey with 1/2 cup of Vietnamese dressing; mix well.
6. Place noodles in a heat-proof bowl and cover with boiling water; allow to sit until rehydrated, about 10 minutes.
7. Meanwhile, combine peas and sprouts in a colander, and pour boiling water over them; drain, rinse in cold water until chilled, and drain again.
8. Drain noodles, rinse in cold water until chilled, and drain again.
9. In a large bowl, combine drained noodles, turkey strips, scallions, peas and sprouts.
10. Add peanut oil, sesame oil and 2 tablespoons more of Vietnamese dressing.
11. Toss gently until mixed.
12. Arrange on a large serving platter, and top with chopped cilantro.
13. If desired, add more dressing to taste.
14. Serve cold.

garlic, long red chilies, ginger, fish sauce, lime, sugar, turkey, noodles, sugar snap peas, fresh bean sprouts, scallions, peanut oil, sesame oil, cilantro

Taken from cooking.nytimes.com/recipes/124 (may not work)