Thai Chinese Salad

The original recipe (which I cannot locate) came from Bon Appetite Magazine. Here’s my version:

Chicken Marinade
6 cloves of garlic
1 tsp. coriander
3/4 cup cilantro leaves
1/4 cup soy sauce
2 Tablespoons oil

Blend in blender until smooth. Marinate chicken for at least an hour. Then cook and shred or cube it.

Salad
1/2 cup carrots julienne or shredded
red leaf lettuce torn or cut into pieces
1/2 cup cucumber julienne
1/2 cup red onions, sliced thin (I leave them out)
2 Tablespoons chopped cilantro leaves
4 Tablespoons chopped peanuts
1/2 pkg of rice sticks (noodles) cooked then cooled

Salad Dressing
1 Tbsp. dried red chili flakes
½ tsp salt
½ cup sugar
¼ cup rice vinegar
6 cloves garlic, minced
3 Tbsp. fish sauce
¼ cup fresh lime juice

Directions:
1. In a bowl, mix together dressing ingredients until sugar is dissolved. Let stand 30 minutes before serving. Can be made 1 day ahead. Store covered; refrigerated.
2. Bring 8 cups of water to a boil. Cook rice noodles for 3 to 4 minutes or until soft. Drain; rinse with cold water to cool. Set aside.
3. In a large bowl, toss all ingredients together with dressing.