8 oz (250 g) rice vermicelli
1 lb(s) (500 g) cooked chicken, sliced or shredded
2 carrots, julienned
½ red pepper, julienned
1 fat red chili, seeded and sliced or diced
½ cup (125 mL) snow peas. cut thinly on a diagonal
½ cup (125 mL) fresh herbs (such as a combination of basil, mint and cilantro), coarsely chopped, divided
1 clove garlic, grated
zest of 2 limes
⅓ cup (80 mL) lime juice
¼ cup (60 mL) brown sugar
¼ cup (60 mL) fish sauce
2 tsp (10 mL) chili paste (such as Sambal Oelek)
1. Set a large pot of water over high heat and bring to a boil. Once at a full rolling boil, add the vermicelli noodles, stir lightly and turn off the heat. Let sit until tender, about 3 to 4 minutes, then drain and rinse with cold water. Add to a large bowl—ideally the one you will want to serve from.
2. Mix in the cooked chicken, carrots, red pepper, chili, snow peas and fresh herbs, reserving a tablespoon or so of herbs to sprinkle over the salad at the end.
1. In a jar with a lid or in a small bowl, shake or whisk together the garlic, lime zest and juice, brown sugar, fish sauce and chili paste. Taste for seasonings, adding more lime or chili if desired.
2. Drizzle the dressing over the salad and toss gently until all the noodles and vegetables are coated. Sprinkle the rest of the chopped herbs overtop and serve.