I'm reluctant to ever refer to a dish as straight-up Thai, because I think I lack the credibility to not add that hyphenated mini disclaimer. However, fellow afficionados of Southeast Asian cuisine with recognize those standby ingredients: fish sauce, lime, mango, cilantro, basil. Yum!
The dressing comes from a fantastic vegetarian restaurant cookbook my friends L&S bought me, Rebar. The restaurant is in Victoria, British Columbia. I'll definitely stop in if ever I visit to that part of the west coast. The rest of the salad is my own recipe. Serves 4.
To make, peel and dice 3 mangoes (green ones would be ideal but I used Ataulfo) and 2 cucumbers. Core and dice 3 red peppers. Cook 1 package of rice vermicelli according to directions. Drain noodles, then add mangoes, cucumbers and peppers, plus 2 cups of shredded rotisserie chicken and 3/4 cup of roasted peanuts.
To make the dressing, dissolve 4T brown sugar in 1 cup hot water and let cool. Stir in 2 cloves of minced garlic,6T lime juice, 4T fish sauce, 2T soy sauce and 1 tsp sambal oelek. (I omitted the jalapeño this recipe also called for).
Top with plenty of basil and cilantro before serving.