Asian Chicken And Rice-Noodle Salad With Peanuts

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8 ounces rice noodles (pad thai noodles)

1 1/2 tablespoons coarsely chopped fresh ginger

2 small Thai chiles?stemmed, seeded and chopped, or 1 jalapeño with seeds, stemmed and coarsely chopped

1 large scallion, cut into 2-inch pieces

1 garlic clove, smashed

3 tablespoons Asian fish sauce

2 tablespoons fresh lime juice

1 1/2 tablespoons sugar

1 roasted whole chicken breast, skin and bones discarded, meat shredded (2 cups)

2 carrots, coarsely shredded

1 Kirby cucumber—peeled, seeded and thinly sliced

2 large radishes, thinly sliced

1/3 cup torn cilantro leaves

1/3 cup torn mint leaves

1/4 cup roasted unsalted peanuts, coarsely chopped (1 ounce)

Lime wedges, for serving

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