Cambodian Coleslaw-Ngiom - cooking recipe

Ingredients

8 ounces cellophane noodles (bean thread or glass noodles)
1 small cabbage, shredded
5 carrots, shredded
1 1/2 lbs boneless skinless chicken breasts
8 ounces peanuts, roasted and chopped
1 cup fish sauce
5 tablespoons rice vinegar
3 tablespoons sugar
3 fresh hot red chili peppers, minced
2 tablespoons chopped fresh mint leaves (optional)
2 tablespoons chopped fresh basil leaves (optional)

Preparation

Place chicken breasts in a covered pan in enough liquid to cover (liquid should be 2 parts water, 1 part dry white wine), and poach for 5-8 minutes or until cooked through; remove from heat.
Shred chicken and set aside.
Soak cellophane noodles for 2 minutes in boiling water; drain.
Whisk together fish sauce, rice vinegar, sugar and chopped chiles; set aside.
Toss cabbage, carrots, and chicken together in a large bowl; add vinaigrette and toss again.
Place cabbage mixture on a serving platter and garnish with roasted peanuts and chopped mint and basil, if desired.