Ingredients

• 3 serrano peppers
  
• 4 cloves garlic
  
• 2 tablespoons rice vinegar
  
• 2 tablespoons brown sugar
  
• 4 tablespoons fish sauce
  
• 6 tablespoons lime juice
  
• 6 tablespoons vegetable oil

• 1 lb. boneless skinless chicken breasts
  
• 6 ounces rice noodles
  
• 4 large carrots, peeled
  
• 8–10 full leaves of green cabbage
  
• One large handful each of cilantro leaves, mint leaves, and green onions

Instructions

• Thinly slice the serrano peppers and set them aside. 
• Combine the remaining dressing ingredients in a food processor and blend until the mixture is smooth. 
• Stir in the sliced peppers.

• Bring a large pot of water to a full boil. Add the chicken, turn off the heat, and cover tightly.
• Allow the chicken to gently poach for 25–30 minutes. 
• When it’s cool enough to handle, shred it with two forks. 
• Toss the warm chicken with a small spoonful of the dressing and refrigerate or set aside.

• Place the rice noodles in a bowl of cold water and let them soak for about 15 minutes, or until they soften.
•  Heat a splash of the dressing in a wide skillet over medium-high heat. Drain the noodles and add them to the pan, stir-frying for about 5 minutes. 
• Give the skillet an occasional shake to keep them from sticking. If you prefer shorter noodles, snip them with kitchen scissors.

• Chop the carrots into chunks and pulse them in a food processor for 10–15 seconds, until finely minced. Shred the cabbage. Finely chop the cilantro, mint, and green onions.

• Combine the chicken, noodles, vegetables, and as much remaining dressing as you like. Serve immediately.

• The dressing carries a pleasant kick—moderate, but noticeable. If you want to tone it down, remove the seeds and ribs from the serrano peppers before blending.
• If you’re prepping this dish ahead of time, store the vegetables separately and mix everything together right before eating to keep it crisp.