Vietnamese Noodle Salad With Chicken

• 2 Tablespoons Extra Virgin Olive Oil
• 2 whole Boneless Skinless Chicken Breasts, Thinly Sliced
• 2/3 cups Water
• 2 Tablespoons Fish Sauce
• 1 whole Lime (for The Juice)
• 1 teaspoon Garlic Chili Paste
• 2 Tablespoons Brown Sugar
• 2 cups Cooked Vermicelli Noodles (cooked According To Package Instructions)
• 1 whole Large Carrot, Peeled Then Thinly Sliced
• 1/2 whole Cucumber, Thinly Sliced
• 1 cup Fresh Bean Sprouts
• 1 cup Fresh Mint, Chopped
• 1/2 cups Fresh Cilantro, Chopped
• 1/2 cups Peanuts

1. Heat the oil in a large skillet over medium high. In batches, lightly season with salt and sear the sliced chicken until cooked through and browned on both sides, about 3 minutes per batch. Set aside and cover to keep warm.
2. In a small saucepan over medium heat, combine the water, fish sauce, lime juice, chili paste and brown sugar. Heat it just long enough to dissolve the sugar then remove pan from heat.
3. Place the cooked noodles in the center of a large platter. Top with chicken, carrots, cucumber, bean sprouts and mint. Pour the dressing over the dish and toss to combine.
4. Serve the salad garnished with peanuts and cilantro leaves!

olive oil, chicken breasts, water, fish sauce, garlic, brown sugar, vermicelli noodles, carrot, cucumber, fresh bean sprouts, fresh mint, fresh cilantro, peanuts

Taken from tastykitchen.com/recipes/salads/vietnamese-noodle-salad-with-chicken/ (may not work)