Spicy Tanghoon Salad

100g Tanghoon, or glass noodles, soaked in hot water until soften, then drained
150g chicken breast, steamed and shredded
150g prawns, shelled and steamed
150g squid, cut into rings and steamed
8 shallots, sliced thinly
2 tbsps finely chopped coriander leaves
1 tbsp finely chopped mint leaves

Dressing
100ml lime juice
4 cili padi, sliced finely (cili padi - smallest type of chilli, packs a punch when bitten into)
1 small torch ginger, sliced thinly
1 tbsp sugar
2 tbsps fish sauce

Combine tanghoon, shredded chicken, prawn, squid and shallots in a salad bowl. Toss lightly.
Add coriander and mint leaves then toss again.
Combine dressing ingredients in a cup. Mix well and pour over the salad. Toss to mix well and serve at once.

Variation - Substitute cili padi with seeded red or green chillies.