Glass-Noodle Salad With Chicken And Shrimp

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1/2 cup sugar

1/4 cup Thai fish sauce

3 tablespoons palm sugar or light brown sugar

2 tablespoons cider vinegar

1/2 cup fresh lime juice

1 tablespoon minced fresh cilantro stems

1 teaspoon minced bird chile or 2 teaspoons minced serrano chile

1 garlic clove, minced

2 ounces uncooked bean threads (cellophane noodles)

2 cups cooked, peeled, chopped shrimp (about 1/2 pound)

6 ounces cooked chicken breast, cut into 1/4-inch strips

2 cups torn romaine lettuce

1 cup chopped tomato

1/2 cup thinly sliced onion

1/3 cup thinly sliced celery

2 tablespoons chopped, dry-roasted peanuts

2 tablespoons minced fresh cilantro stems

2 teaspoons minced bird chile or 4 teaspoons minced serrano chile

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