Asian Chicken Salad with Cellophane Noodles

Ingredients

• 1 cup carrots finely grated
• 4.5 ounces vermicelli (bean threads, available at Asian markets and many supermarkets)
• 4 cups poached chicken shredded (from 3 pounds chicken breasts)
• 2  cucumbers peeled seeded chopped
• 4 large garlic cloves 
• 0.5 cup juice of lime fresh
• 1 tablespoon peanut butter 
• 1.3 teaspoons pepper flakes dried red hot
• 0.3 cup coarsely roasted peanuts crushed to taste
• 0.5 teaspoon salt 
• 0.3 cup soya sauce 
• 1 tablespoon sugar 
• 0.3 cup vegetable oil 

Equipment

• bowl
• blender

Directions

1. In a large heatproof bowl pour boiling water to cover over the noodles and let them stand for 10 minutes.
2. Drain the noodles and arrange them on a platter or divide them among 6 plates. In a bowl combine the chicken, the carrot, and the cucumbers.
3. Make the dressing: Mince and mash the garlic to a paste with the salt. In a blender blend together the soy sauce, the lime juice, the sugar, the peanut butter, the red pepper flakes, and the garlic paste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.
4. Pour 1/2 the dressing over the chicken mixture. Toss the salad well, and arrange it in the center of the noodles. The salad may be made 1 day in advance and kept covered and chilled.
5. Just before serving top the salad with the peanuts.
6. Serve the remaining dressing separately.
7. Serve the salad at room temperature or chilled.