Yield: 5 servings (serving size: 1 cup)

Ingredients
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
Preparation
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.

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.

Nutritional Information
Calories:249 (13% from fat)
Fat:3.6g (sat 0.7g,mono 1.4g,poly 1.1g)
Protein:21.1g
Carbohydrate:34.5g
Fiber:1.6g
Cholesterol:113mg
Iron:2.7mg
Sodium:1250mg
Calcium:60mg

----------------------------------------------------------------------------------------------

• Previous Article：Sour and Spicy Shrimp Soup
• Next Article：Noting