Ingredients

• 6 to 8 ounces cellophane noodles
• 1/4 cup creamy peanut butter
• 2 tablespoons fish sauce
• Juice of 2 limes
• 1 2-inch piece fresh ginger, peeled and sliced
• 2 cups chopped rotisserie chicken (skin removed)
• 1/2 English cucumber, thinly sliced
• 2 medium carrots, grated
• 2 cups pea shoots or sprouts, cut into 2-inch pieces
• 1 red jalapeno or Fresno chile pepper, thinly sliced (remove seeds for less heat)
• 1 cup chopped fresh cilantro, mint and/or basil

Instructions

1. Put the noodles in a large bowl and cover with boiling water; let stand 10 minutes. Drain and rinse under cold running water. Wipe out the bowl; return the noodles to the bowl.
2. Puree the peanut butter, fish sauce, lime juice, ginger and 1/3 cup water in a blender until smooth. Pour the dressing over the noodles; toss to coat.
3. Top each serving of noodles with the chicken, cucumber, carrots, pea shoots, jalapeno and herbs. Toss just before serving.
4. Photograph by Ryan Dausch