Thai Yam Gai

3 1/2 Ounces Wun Sen (cellophane noodles)
1 1/2 Teaspoons Sugar
4 Garlic cloves — chopped
3 Tablespoons Fresh lime juice
2 Teaspoons Whole black peppercorns
1 Leaf lettuce
1/4 Cup Fresh coriander
4 Tomatoes
1/4 Cup Soy sauce
3 Scallions
2 Tablespoon Nam pla (fish sauce)
1 European cucumber
1 1/4 Pound Boneless chicken breast
1 Tablespoon Roasted peanuts — chopped
4 Cup Chicken stock
1 Lime — thinly sliced

Soften the noodles in hot water for 30 minutes. In a food processor, combine garlic, peppercorns, and 2 T coriander. Blend to a paste. Scrape the sides, and add 0.25 c soy sauce, and 2 T nam pla. Pour the marinade into a shallow pan and add the chicken (cut into 1 in cubes). Preheat the broiler. In a medium saucepan, bring the chicken stock to a boil. Drain the noodles and add to the stock for about 5 min. Drain well, and cut into 4 pieces. Remove chicken from the marinade, and broil for 4 to 7 min. until browned. In a small bowl, stir together sugar, lime juice, 1 T soy sauce, and 1 T nam pla. Line a large platter with lettuce leaves. Spread the noodles over the lettuce, and top with tomato wedges, chopped scallions, and diced cucumber. Arrange the chicken, and pour the dressing over. Sprinkle with remaining coriander and peanuts. Garnish with lime slices.