Preheat the grill or broiler.

Bring a large pot of water to a boil. Add the noodles and remove from the heat. Let stand 8-10 minutes, or just until tender. Drain, rinse with cold water and set aside.

In a small bowl, combine the water, fish sauce, lime juice, brown sugar, chile sauce and peanut oil. Remove 2 tablespoons of the dressing and reserve the remainder. Brush the chicken with the 2 tablespoons of the dressing, sprinkle with salt and pepper and grill or broil until cooked through, about 8 minutes. Set aside.

Divide the noodles between 4 large bowls. Top with the romaine, grapes and carrots. Thinly slice the chicken and divide between the bowls. Drizzle with the remaining dressing, sprinkle with the herbs and peanuts and serve.


8 oz. dried rice noodles (also called rice sticks)

1/3 cup water

1 1/2 tablespoons fish sauce

1/4 cup lime juice

2 tablespoons light brown sugar

1 1/4 teaspoons chili garlic sauce

1/2 teaspoon peanut oil

1 1/4 pounds chicken breast

Salt and freshly ground black pepper

4 cups shredded Romaine

2 cup mixed red and green California grapes, halved

1 carrot, cut into thin matchsticks

1/2 cup mint leaves, torn

1/2 cup cilantro leaves, torn

1 tablespoon chopped peanuts



Nutritional Information

Per serving:  Calories 500; Protein 31 g; Carbohydrate 84 g; Total Fat 7 g (Saturated fat 1 g); 13% Calories from Fat (2% Saturated Fat); Cholesterol 84 mg; Sodium 1015 mg; Fiber 3 g.