Silky rice noodles star in chill summer salads. Toss them with crunchy carrots and cukes, a breath of fresh herbs, and a big crush of peanuts.
Allergen Note: Contains peanuts.
Bring a pot of water to a boil. Set the noodles by the stove, but don’t add them yet. (They cook quickly.)
To make the dressing, in a small bowl, combine the juice of 2 limes, 1 tablespoon fish or soy sauce, 2 teaspoons firmly packed brown sugar, and 3 tablespoons olive oil, and whisk until the sugar dissolves. Mince the serrano, removing the seeds if you prefer less heat, and add it to taste.
Thinly slice the cucumber into half moons. Slice about ¼ cup of green onions. Pick the cilantro leaves and toss the stems. Drain and shred the chicken. In a large bowl, combine the cucumber, 1 cup of the carrots, the green onions, and chicken.
Add the noodles to the boiling water and cook until tender, 3 minutes or according to package instructions. Drain and rinse with cold water until cool. Add the noodles to the bowl with the chicken and vegetables, drizzle with the dressing, and toss to coat. Season to taste with soy or fish sauce.
Heap the noodle salad in bowls, sprinkle with some of the crushed peanuts, scatter with the cilantro leaves, and serve.