• 4             oz thin bean thread noodles
•                (also known as cellophane, glass. Or mung bean noodles)
• 1             lb cooked and cubed chicken
• 4             cups chopped lettuce leaves  
• 1             large mango(1 lb), peeled and cut into 1/2- inch cubes.
• 3             Scallions, thinely sliced crosswise
• 1             red pepper thinely sliced
• 2             carrots thinely sliced
• 1/4          cup coarsely chopped fresh Serrano
•                or jalapeño chilli, including seeds, or to taste
• 1             cup chopped cilantro
• 1/4          cup chopped mint
• 1/4          cup chopped basil

• Dressing

• 2             limes, zest and juice
• 1/3          cup rice vinegar (not seasoned)
• 1/4          cup fish sauce
• 2             tbsp sugar 
• 1-1/2       tsp salt

Instructions

1. Cover noodles with boiling hot water in a large bowl and let stand  8 minutes.
2. Drain noodles in a colander and rinse with cold water.  Drain well, then return to bowl.
3. While noodles are soaking, combine chicken, and the rest of the salad ingredients in another large bowl.
4. Stir together the dressing ingredients till the sugar is dissolved, then toss half of the dressing with noodles and half with chicken salad.
5. Spread the lettuce in a salad bowl, then noodles topped with chicken salad.  

Variation:  You can use shrimps instead of chicken.