4 ounces clear noodles, uncooked 

4 ounces ground chicken or pork 

4 shrimp, peeled and cut in half lengthwise 

2 cups of mixed greens (purple cabbage, napa cabbage, spring mix, romaine lettuce), chopped 

1⁄2 medium carrot, shredded 

1 shallot, chopped 

1 scallion, chopped 

4 sprigs cilantro, chopped 

1 sprig of mint, chopped, leaves only 

6 grape tomatoes, halved 

1⁄4 cup roasted peanuts



4 tablespoons fish sauce 

5 tablespoons lime juice 

11⁄2 teaspoons sugar 

2 to 4 fresh thai chilis, chopped 



Soak noodles in warm water for 30 minutes then drain. 


Heat 1⁄2 inch of water in a small saucepan over medium heat. When water boils, crumble chicken or pork into the pan. Break up with the back of a spoon. Stir and cook until done, 3 to 5 minutes. 


Bring 2 quarts water in a large saucepan to a boil. Add shrimp and cook for 2 minutes or until pink. Remove with a Chinese strainer. Set aside to drain and cool. 


Add soaked noodles to boiling water. Stir around for a few seconds till noodles turn clear. Drain into a strainer, rinse with cool water and drain again. 


For the Dressing: Combine fish sauce, lime juice, sugar and Thai chilis; stir to dissolve sugar. 

Combine noodles, chicken or pork, shrimp and dressing in a big bowl. Add mixed greens, shallot, scallion, cilantro, mint, tomatoes and peanuts and toss again.