Recipe from the TWiT Army Mess Hall - Thai Chicken and Shrimp Noodle Salad

This is a great cold salad for warm summer evenings and can be made ahead and just assembled at the last minute

Ingredients:

• 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 jalapeño 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.

Preparation:

Whisk first 5 ingredients in large bowl to blend. DO AHEAD Dressing can be prepared 2 hours ahead. Let stand at room temperature.

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.

Add tomatoes and all remaining ingredients, except peanuts and lime wedges, to noodles; toss to coat.

Divide among 6 plates. Sprinkle with peanuts; garnish with lime wedges.