Ingredients

• 1 pound boneless, skinless chicken breasts, trimmed
• 4 ounces wide rice noodles
• 1/2 cup rice-wine vinegar
• 1 tablespoon fish sauce, (see Ingredient Note)
• 2 teaspoons sugar, or to taste
• 3 cups shredded napa cabbage
• 1 English cucumber, halved, seeded and thinly sliced
• 1 cup shredded carrot
• 1 cup slivered fresh basil
• 1/2 cup finely chopped unsalted roasted peanuts

---

Cooking Directions

Step 1

Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat and gently simmer until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board. When cool enough to handle, shred into bite-size strips.

Step 2

Meanwhile, bring a large pot of water to a boil. Stir in rice noodles and cook until just tender, 6 to 8 minutes, or according to package directions. Drain and rinse under cold water.

Step 3

Whisk vinegar, fish sauce and sugar to taste in a large bowl until the sugar is dissolved. Add the chicken, noodles, cabbage, cucumber, carrot, basil and peanuts; toss to combine. Serve immediately.