Asian Chicken and Rice Noodle Salad

Ingredients

8 ounces rice noodles 3 cups diced cooked chicken (about 10 oz.) 1 cup mung bean sprouts 4 scallions, thinly sliced 1 carrot, peeled and grated 1/4 cup chopped fresh coriander 1/3 cup chopped unsalted, dry-roasted peanuts (optional)

Preparation

Whisk together fish sauce, sugar, lime juice, garlic, red pepper flakes and, last, water. Set aside. Place noodles in a large bowl in sink; cover them with hot water and let stand for 10 minutes. Meanwhile, bring a large pot of water to a boil. Drain noodles and add to pot; cook, stirring, until tender, 3 to 4 minutes. Drain and rinse with cold water until cool. Transfer noodles to a large salad bowl. Add chicken and remaining ingredients; toss well. Pour half of dressing on salad and toss again. Add more dressing as desired.

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