Thai Broiled Chicken Salad
3 1/2 ounces cellophane noodles
1 1/2 teaspoons sugar
4 garlic cloves chopped
3 tablespoons fresh lime juice
2 teaspoons whole black peppercorns
1 leaf lettuce
1/4 cup fresh coriander
4 tomatoes
1/4 cup soy sauce
3 scallions
2 tablespoon nam pla
1 European cucumber
1 1/4 pound boneless chicken breast, cut into 1 inch cubes
1 tablespoon roasted peanuts chopped
4 cups chicken stock
1 lime thinly sliced
Soften the noodles in hot water for 30 minutes. In a food processor, combine garlic, peppercorns and 2 tablespoons coriander. Blend to a paste. Scrape the sides and add 1/4 cup soy sauce and 2 tablespoons nam pla. Pour the marinade into a shallow pan and add the chicken. 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 tablespoon soy sauce and 1 tablespoon 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 coriander and peanuts. Garnish with lime slices.
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