Thai Chicken and Shrimp Noodle Salad

Ingredients

• 6 servings available in the asian foods section of some supermarkets and at asian markets 
• 6 servings available in the asian foods section of some supermarkets and at asian markets dried (also known as cellophane or transparent noodles)
• 0.5 cup basil fresh packed
• 3.5 ounces bean sprouts rinsed
• 250 grams vermicelli 
• 12  cherry tomatoes halved
• 2 tablespoons chilli sauce sweet
• 0.5 cup cilantro leaves fresh packed
• 2 tablespoons fish sauce (such as nam pla or nuoc nam)
• 1  lime cut into 6 wedges
• 2 tablespoons juice of lime fresh
• 0.5 cup mint leaves fresh packed
• 2 tablespoons peanuts toasted chopped
• 1  jalapeno red with seeds, sliced into thin rings
• 0.3 cup shallots thinly sliced
• 1.5 cups chicken shredded cooked
• 12 medium shrimp deveined cooked peeled
• 1 tablespoon sugar 
• 1 tablespoon vegetable oil 

Equipment

• bowl
• whisk
• kitchen scissors

Directions

1. Whisk first 5 ingredients in large bowl to blend. DO AHEAD Dressing can be prepared 2 hours ahead.
2. Let stand at room temperature.
3. Place noodles in another large bowl. Cover with boiling water.
4. Let stand until softened, about 4 minutes.
5. Drain and rinse under cold water to cool; drain well. Insert scissors into noodles; cut several times.
6. Transfer to bowl with dressing.
7. Add tomatoes and all remaining ingredients, except peanuts and lime wedges, to noodles; toss to coat.
8. Divide among 6 plates.
9. Sprinkle with peanuts; garnish with lime wedges.