*  Exported from  MasterCook  *
 
                    Yam Gai (Thai Broiled Chicken Salad)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Oriental                         Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 1/2  Ounces        Wun Sen (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 corriander
    4                    Tomatoes
      1/4  Cup           Soy sauce
    3                    Scallions
    2      Tablespoons   Nam pla (fish sauce)
    1                    European cucumber
    1 1/4  Pounds        Boneless chicken breast
    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 T corriander. Blend to a paste. Scrape
      the sides, and add 0.25 c soy sauce, and 2 T nam pla. Pour the marinade
      into a shallow pan and add the chicken (cut into 1 in 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 min. Drain well, and cut into
      4 pieces. Remove chicken from the marinade, and broil for 4 to 7 min.
      until browned. In a small bowl, stir together sugar, lime juice, 1 T soy
      sauce, and 1 T 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.
 
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