Vietnamese Chicken Noodle Salad

Step 1

Pat the chicken breast dry with paper towels so it browns better when cooked.

Step 2

Place the chicken on a cutting board and hold it flat with one hand; use a sharp knife to cut it horizontally into two thinner cutlets, as though you were opening a book.

Step 3

Fill a large pot with water and bring it to a rolling boil over high heat, about 8 minutes.

Step 4

While water heats, whisk together the fish sauce, lime juice, honey, and 3 tablespoons of water in a small bowl until the honey dissolves completely.

Step 5

Add the sliced chilies to the dressing and stir once, then set aside.

Step 6

Season both sides of each chicken cutlet evenly with salt and pepper, pressing gently so it sticks.

Step 7

Heat a 12-inch skillet over medium-high heat until a drop of water sizzles and immediately evaporates, about 2 minutes.

Step 8

Add 1 tablespoon of olive oil to the hot skillet and immediately place both chicken cutlets in the pan.

Step 9

Cook without moving the chicken until the underside turns golden brown and feels firm when you press it, about 6 minutes.

Step 10

Flip each cutlet using tongs and cook the other side until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F, about 5 minutes.

Step 11

Remove the chicken to a clean cutting board and let it rest for 3 minutes so the juices stay inside.

Step 12

Add the rice noodles to the boiling water and stir immediately with a wooden spoon to separate them.

Step 13

Cook the noodles until they are soft but still have a slight resistance when you bite one, about 4 minutes.

Step 14

Pour the noodles into a colander and rinse them under cold running water for 10 seconds, then shake gently to remove excess water.

Step 15

Cut the rested chicken crosswise (against the grain, perpendicular to the long fibers) into strips about the width of your finger.

Step 16

Place the cooked noodles in a large mixing bowl, then add the shredded carrots, torn mint, and torn cilantro.

Step 17

Pour the dressing over the noodle mixture and toss using two forks or salad tongs until everything is evenly coated and no dry noodles remain.

Step 18

Divide the noodle salad evenly between two serving bowls, piling it into the center of each.

Step 19

Arrange half of the sliced chicken on top of each bowl in a small mound.

Step 20

Sprinkle half of the crushed peanuts over the chicken on each bowl.