| 1/3 | lb | Rice vermicelli or somen noodles |
| 1 | | Dried red chile pepper, coarsely chopped, OR |
| 1/4 | ts | Red-pepper flakes |
| 1 | tb | Sugar |
| 1 | tb | Fresh lime juice |
| 5 | tb | Rice-wine vinegar |
| 2 | tb | Fish sauce |
| 2 | lg | Carrots |
| 1 | lg | Cucumber, peeled if waxy |
| 1/2 | | Head Chinese cabbage, leaves separated & coarsely chopped (about 4 C) |
| 1/2 | | Head Boston lettuce, coarsely chopped (about 2 C) |
| 1/2 | c | Bean sprouts |
| 2 | | Whole boneless and skinless chicken breasts (4 halves) |
| 2 | ts | Canola or vegetable oil |
| | Salt & freshly ground pepper |
| 1/2 | c | Fresh mint leaves |
| 1/2 | c | Cilantro leaves |
| 1/4 | c | Lightly salted roasted peanuts, coarsely chopped |
