Yam Gai (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
1/4 cup soy sauce
2 tablespoons fish sauce
1 European cucumber
1 1/4 pound boneless chicken breast
1 tablespoon roasted peanuts-chopped
4 cups chicken stock
1 lime-- thinly sliced
1. Soften the noodles in hot water for 30 minutes.
2. In a food processor, combine garlic, peppercorns, and 2 tablespoons coriander. Blend to a paste. Scrape the sides, and add 0.25 cups soy sauce, and 2 tablespoons nam pla. Pour the marinade into a shallow pan and add the chicken (cut into 1 in cubes). Preheat the broiler.
3. 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.
4. 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 cucumbers. Arrange the chicken, and pour the dressing over. Sprinkle with remaining coriander and peanuts. Garnish with lime slices.