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.
