Chicken and Glass Noodle Salad

from Cooking Light

To ensure the noodles get soft, soak them in the hottest water you can get from the tap.

1 3.75 oz package uncooked bean threads (cellophane noodles)
2 Tbsp rice vinegar
2 Tbsp fresh lime juice
1 1/2 Tbsp fish sauce
1 tsp sugar
2 tsp sambal oelek or chile paste with garlic
2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup matchstick-cut or grated carrot
1/2 cup red bell pepper strips
1/3 cup thinly sliced shallots
2 Tbsp fresh cilantro leaves
1 Tbsp chopped fresh mint
1/2 cup chopped unsalted dry-roasted peanuts

1. Place noodles in a large bowl.Cover with very hot tap water, and let stand 15 minutes.
2. While noodles soak, combine vinegar and next 4 ingredients (through sambal), stirring until sugar dissolves. Combine chicken and next 5 ingredients (through mint), tossing well.
3. Drain and rinse nodles with cold water; drain well, squeezing to remove excess water. Snip noodles several times with kitchen shears. Combine noodle and chicken mixture, tossing well to coat. Top with peanuts.

Yield: 4 servings.