Ingredients

• 1 head savoy cabbage
• 1 1/2 lbs boneless skinless chicken breast halves
• 1 1/2 lbs cellophane noodles
• 5 carrots (peeled, shredded)
• 1/2 lb peanuts (chopped)
• 3 Thai red chili peppers (seeded, minced)
• 2 tablespoons mint (minced)
• 2 tablespoons basil (minced)
• 1 cup nuoc nam
• 2 tablespoons rice vinegar
• 3 tablespoons lime juice
• 3 tablespoons brown sugar

Instructions

1. Heat oven 350.

2. Blanch cabbage 5-10 minutes or until leaves can be removed easily.

3. I usually peel the outer ones off as the cabbage is blanching, facilitating easier/even cooking.

4. Meanwhile, poach chicken until just opaque. Drain. Cool. Shred.

5. Blanch noodles. Drain.

6. Mix noodles with chicken, carrots, peanuts, chilies, mint and basil.

7. Combine the nuoc nam, vinegar, lime juice and sugar.

8. Add enough to chicken mix to moisten.

9. Fill cabbage leaves with mix. Roll up.

10. Place seam side down in a sprayed 9x13 baking dish.

11. Pour on remaining sauce.

12. Bake 20 minutes, basting often.