Salad Ingredients:

1 pkg rice noodles (similar size to linguini)

1 boneless skinless chicken breast

8-10 shrimp, shelled and deveined (optional)

2 Tbsp vegetable oil

1 Tbsp garlic, chopped

2 green onion, chopped diagonal

2 cups water

4 lime leaves, dried

1 lemon grass stick

2 Tbsp coriander, chopped or

2 Tbsp fresh mint, chopped

1 medium red pepper, cut in thin strips

1/2 red onion, thinly sliced

2 Tbsp unsalted peanuts

Sauce Ingredients:

5 Tbsp lime juice

3 Tbsp fish sauce

1 Tbsp sugar

2 red hot chilies, chopped fine or a pinch of dried red chili pepper flakes

Garnish

Fresh coriander or mint leaves

Crushed peanuts 

Method

1. Heat oil and quick fry the garlic, chicken and shrimp. Remove from heat and add green onion.

2. Boil water with lime leaves and lemon grass then add rice noodles for the recommended amount of time on the package. Drain and rinse. Remove lemon grass and lime leaves and mix into meat, coriander, mint, red peppers, red onion and peanuts. ( I often use coriander or mint depending on my herb garden at the time.)

3. In a small bowl, mix sauce and then mix with the noodles. Transfer to a serving dish and garnish with coriander or mint leaves and crushed peanuts. Serve warm, room temperature or cold.

This recipe was found on page 62 in the original cookbook titled “Simply Thai” by Wandee Young. If you like Thai food this is an excellent cookbook with many fabulous recipes from the Simply Thai Restaurant in Toronto.