Thai Noodle Salad

THAI NOODLE SALAD

4 chicken breast halves, skinless, boneless
1 lb. mai fun rice noodles
1 Tbsp sesame oil
1 lb European cucumber, slice thin
3/4 lb. snow peas, cleaned
3/4 cup green onions, thinly sliced
3/4 cup fresh cilantro, chopped coarsely
3/4 cup peanuts, salted and roasted
lemon wedges
chili dressing
3/4 cup rice wine vinegar
1/2 cup soy sauce
3 Tbsp sugar
2 Tbsp sesame oil
2 Tbsp fresh ginger, minced
1 to 2 tsp crushed, dried hot red chilies
2 cloves garlic, minced

In a large saucepan bring 3 quarts of water to a boil over high heat. Add the chicken return to heat and bring to a boil, remove from heat and cover. Let stand for about 20 minutes or until juices run clear when pierced with a fork. Remove from water and cool. Meanwhile, return water to a boil over high heat, add the noodles and cook for about 3 minutes. Drain off the water, immerse the noodles in cold water for about 2 minutes, then drain. Toss with sesame oil and put on serving platter. Cut chicken into 1 inch cubes. Toss noodles, chicken and remaining 5 ingredients on platter. Combine the ingredients for the dressing, mix well and toss over salad. Serve cool or at room temperature with lemon wedges as garnish.