Cold Rice Noodles With Peanut-Lime Chicken

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smitten kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

6 tablespoons Asian fish sauce

6 tablespoons brown sugar

12 tablespoons lime juice

2 garlic cloves, finely grated or minced

Small Thai or Serrano chiles, thinly sliced, to taste

3 tablespoons Asian fish sauce

3 tablespoons rice vinegar

9 tablespoons lime juice

3 tablespoons soy sauce

1 one-and-a-half inch chunk ginger, peeled and sliced

6 tablespoons natural unsalted peanut butter

1 tablespoon toasted sesame oil

Pinch of cayenne

1 1/4 pounds boneless skinless chicken thighs (about 6)

8 ounces dried rice vermicelli or other rice noodles

2 small cucumbers, cut in 1/4-inch half moons

2 medium carrots, cut in thin julienne

Additional vegetables, as suggested above

Small handful basil or mint or cilantro sprigs, or your favorite of the three (torn or roughly chopped)

4 or more scallions, slivered

1/4 cup crushed or chopped roasted peanuts

Lime wedges (to serve)

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