Cambodian Coleslaw-Ngiom

A type of cole slaw with chicken and cellophane noodles, pronounced "nyome". This makes an excellent side dish or a main dish if served with rice.

• Ready In: 23 mins
• Serves: 10-12

Ingredients

• 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)

Directions

1. Place chicken breasts in a covered pan in enough liquid to cover (liquid should be 2 parts water, 1 part dry white 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.