*  Exported from  MasterCook  *

                  Yam Gai (Thai Broiled Chicken Salad)

Serving Size  : 6    Preparation Time :0:00
Categories    : Oriental                         Poultry

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3-1/2  oz            Wun sen (cellophane noodles)
  1-1/2  ts            Sugar
  4      cl            Garlic -- chopped
  3      tb            Fresh lime juice
  2      ts            Whole black peppercorns
  1                    Leaf lettuce
    1/4  c             Fresh corriander
  4                    Tomatoes
    1/4  c             Soy sauce
  3                    Scallions
  2      tb            Nam pla (fish sauce)
  1                    European cucumber
  1-1/4  lb            Boneless chicken breast
  1      tb            Roasted peanuts -- chopped
  4      c             Chicken stock
  1                    Lime -- thinly sliced

 Soften the noodles in hot water for 30 minutes. In a food
 processor, combine garlic, peppercorns, and 2 tb corriander. Blend
 to a paste. Scrape the sides, and add 1/4 c soy sauce, and 2 tb nam
 pla. Pour the marinade into a shallow pan and add the chicken (cut
 into 1" cubes). Preheat the broiler. In a medium saucepan, bring
 the chicken stock to a boil. Drain the noodles and add to the stock
 for about 5 minutes. Drain well, and cut into 4 pieces. Remove
 chicken from the marinade, and broil for 4 to 7 minutes until
 browned. In a small bowl, stir together sugar, lime juice, 1 tb soy
 sauce, and 1 tb nam pla. Line a large platter with lettuce leaves.
 Spread the noodles over the lettuce, and top with tomato wedges,
 chopped scallions, and diced cucumber. Arrange the chicken, and
 pour the dressing over. Sprinkle with remaining corriander and
 peanuts. Garnish with lime slices.


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