4 oz thin rice vermicelli or a bead thread noodles
1 Tbsp peanut oil
2 shallots, thinly sliced
6 garlic cloves, sliced paper thin
1/4 cup unsalted peanuts, chopped
1/2 med head green cabbage, finely chopped
4 scallions, thinly sliced
1/2 cup cilantro leaves
4 Tbsp seasoned rice vinegar
Juice of 2 limes
4 Tbsp pink grapefruit juice
2 tsp sugar
2 Tbsp cilantro, finely chopped
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Let's Make It
Bring chicken broth to a simmer in a shallow saucepan. Add chicken and reduce heat to very low. Simmer until cooked 8 to 10 minutes. Cool chicken on a plate. Shred chicken - dump out broth.
Soak rice noodles in hot water about 10 minutes, drain and set aside. Heat oil in medium pan over medium heat. Add the shallots and saute until nicely browned (4 min). Add garlic and cook till browned (1 - 2 min).
Whisk dressing ingredients until sugar dissolved.
Mix salad except shallots, garlic, pepper, and peanuts. Add dressing then shallots, garlic and peanuts before serving. This may take a lot of pepper.