Cambodian Coleslaw-ngiom

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 10
• 8 ounces cellophane noodles (bean thread or glass noodles)
• 1 small cabbage, shredded
• 5 carrots, shredded
• 1 1/2 lbs boneless skinless chicken breasts
• 8 ounces peanuts, roasted and chopped
• 1 cup fish sauce
• 5 tablespoons rice vinegar
• 3 tablespoons sugar
• 3 fresh hot red chili peppers, minced
• 2 tablespoons chopped fresh mint leaves (optional)
• 2 tablespoons chopped fresh basil leaves (optional)

Recipe

• 1 place chicken breasts in a covered pan in enough liquid to cover (liquid should be 2 parts water, 1 part dry wine), and poach for 5-8 minutes or until cooked through; remove from heat.
• 2 shred chicken and set aside.
• 3 soak cellophane noodles for 2 minutes in boiling water; drain.
• 4 whisk together fish sauce, rice vinegar, sugar and chopped chiles; set aside.
• 5 toss cabbage, carrots, and chicken together in a large bowl; add vinaigrette and toss again.
• 6 place cabbage mixture on a serving platter and garnish with roasted peanuts and chopped mint and basil, if desired.