THAI CHICKEN AND NOODLE SALAD

We have enjoyed this recipe a few times already this summer. It's delicious. The girls don't eat it all together, but they eat parts of it separately.

Make Spicy Asian Dressing: (just leave out the red pepper flakes to make it not spicy)
4 sliced scallion whites
2 garlic cloves
1/2 cup soy sauce
1/4 cup vinegar
2 T. brown sugar
1 T. fresh lime juice
1/2 t. red pepper flakes

Place 4 boneless skinless chicken breasts, sliced thin and half the Asian Dressing in plastic bag. Marinate for 30 minutes or more.

Cook 3.5 oz. rice noodles in boiling water until tender. Drain, rise with cold, and transfer to platter.

In skillet, heat 1 T. veggie oil on med-high. Cook chicken until cooked through. Transfer to platter on top of noodles.

Top chicken with 2 carrots, sliced in ribbons with peeler, 1 big English cucumber, sliced, 1/4 cup fresh basil, torn up.

Drizzle with the rest of the dressing and sprinkle with garnishes (sprouts, peanuts, mint leaves, scallion greens, red pepper flakes)

Enjoy! (serves 4)