Thai Cellophane Noodle Salad With Chicken & Shrimp (Yam Woon Sen)

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1 ounce cellophane noodles, soaked in warm water for 30 minutes, drained, cut into 10-inch lengths (about 1 cup)

2 tablespoons vegetable oil

1 shallot, thinly sliced

1 teaspoon finely chopped garlic

1 teaspoon dried chile flakes, or to taste

1/4 pound skinless, boneless chicken breast or thigh meat, coarsely


2 tablespoons Asian fish sauce

1/2 tablespoon palm or light brown sugar

1 1/2 tablespoons roasted chile paste (nam prik pao), or 2

tablespoons dried tamarind pulp, soaked in 1/3 cup hot water for 30

minutes, then pushed through a sieve

1 tablespoon lime juice

1/4 cup chicken stock or water

1/4 pound raw shrimp, peeled and deveined

1/4 yellow onion, thinly sliced

1 ripe tomato, cut into thin wedges

2 tablespoons chopped cilantro

1/2 cup loosely packed mint leaves

2 or 3 romaine or iceberg lettuce leaves, roughly shredded

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