# Components:
→ Proteins
01 - 2 boneless, skinless chicken breasts (approximately 12 oz)
→ Noodles
02 - 7 oz dried rice vermicelli noodles
→ Vegetables
03 - 1 cup shredded red cabbage
04 - 1 cup shredded carrots
05 - 1 red bell pepper, thinly sliced
06 - 1 cucumber, julienned
07 - 3 spring onions, thinly sliced
08 - 1 cup bean sprouts
→ Herbs
09 - 1/2 cup fresh cilantro leaves
10 - 1/2 cup fresh mint leaves
11 - 1/4 cup fresh Thai basil leaves (optional)
→ Crunch & Garnish
12 - 1/3 cup roasted peanuts, roughly chopped
13 - 2 tablespoons fried shallots (optional)
→ Dressing
14 - 3 tablespoons fish sauce
15 - 2 tablespoons fresh lime juice
16 - 1 tablespoon rice vinegar
17 - 2 tablespoons light brown sugar
18 - 1 garlic clove, finely minced
19 - 1 small red chili, finely sliced (optional)
20 - 3 tablespoons water
# Directions:
01 - Cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water. Set aside.
02 - Bring a pot of water to boil, add chicken breasts, and simmer for 12 to 15 minutes until cooked through. Remove, let cool slightly, then shred using two forks.
03 - In a small bowl, whisk together fish sauce, lime juice, rice vinegar, brown sugar, minced garlic, sliced chili (if using), and water until sugar dissolves.
04 - In a large bowl, combine noodles, shredded chicken, cabbage, carrots, bell pepper, cucumber, spring onions, and bean sprouts.
05 - Add cilantro, mint, and basil to the bowl. Drizzle with the dressing and toss thoroughly to combine all ingredients.
06 - Top the salad with chopped peanuts and fried shallots just before serving to maintain crunch.
