1. 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. 2. Shred chicken and set aside. 3. Soak cellophane noodles for 2 minutes in boiling water; drain. 4. Whisk together fish sauce, rice vinegar, sugar and chopped chiles; set aside. 5. Toss cabbage, carrots, and chicken together in a large bowl; add vinaigrette and toss again. 6. Place cabbage mixture on a serving platter and garnish with roasted peanuts and chopped mint and basil, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
