Thai Salad with Rice Noodles

This was *really* good. Made a huge batch, enough to feed probably 7 hungry men. Or lots of leftovers for us! I found it in a Bon Appetit magazine and made my own adjustments.

The prep takes a while, so it's a good do-ahead or potluck type thing. Just don't cook the rice noodles ahead- they will dry out.

Make the dressing in a food processor or blender:
4 or more cloves garlic
1/4 C soy sauce  
1/3 fresh lime juice (it took 1.75 limes for me to squeeze that much)  
2 TB sugar (I used brown sugar)  
1 TB peanut butter  
2 tea grated ginger  
1.25 tea hot chili paste "sambal oelek"  
1/4 C veggie oil

Prep by slicing, cutting, or pulling apart:
roasted chicken 
 3 C shredded purple cabbage  
1 C grated carrot
1/2 C thinly sliced red onion  
1 cucumber, halved then thinly sliced
handful of basil leaves, sliced

Mix the chicken, cabbage, carrot, onion, cuke, basil in a large bowl. Drizzle most of the dressing in and mix. Serve on a bed of cooked rice noodles (3 minutes in boiling water) and top with 1/3 C roasted salted peanuts, chopped.

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