Thai Chicken and Shrimp Noodle Salad

Ingredients

• 2 tablespoons fresh lime juice
• 2 tablespoons fish sauce (such as nam pla or nuoc nam)
• 2 tablespoons Asian sweet chili sauce*
• 1 tablespoon vegetable oil
• 1 tablespoon sugar
• 9 ounces (250 grams) bean thread noodles**
• 12 cherry tomatoes, halved
• 12 cooked peeled deveined medium shrimp
• 1 1/2 cups shredded cooked chicken
• 1 1/2 cups bean sprouts (about 3 1/2 ounces), rinsed
• 1 /2 English hothouse cucumber, very thinly sliced (about 1 cup)
• 1 /2 cup lightly packed fresh mint leaves
• 1 /2 cup lightly packed fresh basil leaves, torn if large
• 1 /2 cup lightly packed fresh cilantro leaves
• 1 /3 cup thinly sliced shallots
• 1 red jalapeño chile with seeds, sliced into thin rings
• 2 tablespoons chopped toasted peanuts
• 1 lime, cut into 6 wedges

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