Recipe: Yam Gai (Thai Broiled Chicken Salad)

YAM GAI (THAI BROILED CHICKEN SALAD)

3 1/2 ounces wun sen (cellophane noodles)
hot water
FOR THE MARINADE:
4 garlic cloves, chopped
2 teaspoons whole black peppercorns
1/4 cup chopped fresh coriander (cilantro), divided use
1/4 cup plus 2 tbsp soy sauce, divided use
3 tablespoons nam pla (fish sauce), divided use
1 1/4 pounds boneless chicken breast
FOR THE NOODLES:
4 cups chicken stock
FOR THE DRESSING:
3 tablespoons fresh lime juice
1 1/2 teaspoons sugar
FOR THE SALAD:
lettuce leaves
4 tomatoes, cut in wedges
3 scallions, chopped
1 European cucumber, diced
1 tablespoon chopped roasted peanuts
1 lime, thinly sliced (for garnish)

Soften the noodles in hot water for 30 minutes.

TO MARINADE THE CHICKEN:
In a food processor, combine garlic, peppercorns, and 2 Tbsp coriander. Blend to a paste. Scrape the sides, and add 1/4 cup soy sauce, and 2 Tbsp nam pla. Pour the marinade into a shallow pan and add the chicken (cut into 1 inch 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 minutes. Drain well, and cut into 4 pieces; set aside.

Remove chicken from the marinade, and broil for 4 to 7 minutes until browned; set aside.

TO MAKE THE DRESSING:
In a small bowl, stir together lime juice, sugar, 1 Tbsp soy sauce, and 1 Tbsp nam pla.

TO MAKE THE SALAD:
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.

Servings: 6
Adapted from unknown source