Cool Rice Noodles with Chicken

Ingredients

• ¼ cup thinly sliced seeded cucumber
• 2 Tbs. fish sauce
• 1 leaf red leaf lettuce, torn into bite-size pieces
• 3 Tbs. fresh lime juice
• 2 Tbs. unsalted, dry-roasted peanuts, coarsely chopped
• 5 mint leaves, lightly crushed and torn
• 1 Tbs. coarsely chopped fresh cilantro
• + 5 more ingredients
• • ¼ cup shredded Grilled Thai Chicken
  • ¹/₃ cup Sweet & Sour Sauce
  • ¼ cup finely grated carrot
  • 1 oz. thin rice vermicelli, cooked following the package directions and cooled (to yield 1-½ cups)
  • ¼ cup thinly sliced sweet onion, such as Vidalia

In a small mixing bowl, combine the Sweet & Sour Sauce, fish sauce, lime juice, and carrot. Line the bottom of a large individual serving bowl with the lettuce, cucumber, and sweet onion slices. Top with the cooked rice noodles. Scatter the chicken, cilantro, mnt, and peanuts on top. Drizzle with...

View full recipe at Fine Cooking