Cold Thai Noodle Salad With Shrimp And Minced Chicken
In a small bowl combine the reserved cooking liquid lime juice fish sauce garlic sugar and chili peppers and stir to dissolve the sugar.
Cold thai noodle salad with shrimp and minced chicken. Prepare salad dressing by mixing all dressing ingredients lime juice fish sauce soy sauce sugar chili saucecayenne pepper and garlic together in a cup or small bowl until sugar dissolves. Break pasta into small pieces and add to boiling water. Cook for 8 to 10 minutes or until al dente. Snip the noodles with clean scissors into 4 inch lengths and add to the bowl with the chicken and shrimp.
When the ground chicken changes color to white opaque then add shrimp. Heat a skillet over high heat. Bring a large pot of lightly salted water to a boil. To cook glass noodles ground chicken and shrimp heat water to boiling glass noodles wait until they almost cooked.
Add some butter then put the shrimp. Combine the shrimp seasoning in bowl and set aside. Taste test for soursweetness adding more sugar as desired. Then add ground chicken stir the chicken in the boiling water so they dont become like a big chunk or chicken ball.
In large bowl stir together noodles 23 sauce reserve 13 for later and vegetables reserve 12 chopped greens from green onion. 12 cooked peeled deveined medium shrimp 1 12 cups shredded cooked chicken 1 12 cups bean sprouts about 3 12 ounces rinsed 12 english hothouse cucumber very thinly sliced about 1 cup. Mix or wisk together all dressing ingredients peanut butter through garlic poweruntil blended. Add on 34 of a cup of the spicy peanut sauce and toss with tongs or salad forkspoon to coat the noodles and vegetables.
Rinse noodles with cold water drain and set aside. Cook noodles al dente do not overcook mushy noodles wont work. Combine the cold salad dressing ingredients in another bowl mix and set aside for 10 minutes. Add on the peanuts cilantro and sesame seeds.