a few drops of hot chili oilor a pinch of red pepper flakes
For the salad
16ozrice noodles
1head of icebergromaine, or green leaf lettuce (about 6 cups), thinly sliced
2carrotsmatchsticks cut
2cucumberssticks cut
1red bell pepperthin strips
1/2cupchopped cilantro
1/2cupchopped mint
1/2cupground or chopped roasted peanuts
4 to 8lime or lemon wedgesfor serving
Instructions
Prepare the vinaigrette
Combine all ingredients except avocado oil in a large stainless steel bowl.
Whisk in the oil, beginning with one drop at a time, then progressing to a steady stream until the mixture thickens and all of the oil has been incorporated. (A blender or food processor can also be used for this step.)
Prepare the salad
Cook the noodles in boiling water until soft, about 3 to 4 minutes. Drain, then place in an ice bath to cool. Remove noodles from ice bath and drain on paper towels.
Toss rice noodles with 1/4 cup of the vinaigrette, then divide into 4 individual bowls.
Toss together lettuce, carrots, cucumber, red pepper, and half the cilantro and mint with another 1/3 cup of vinaigrette. Divide into bowls on top of noodles.
Top salads with chicken, peanuts, and the remaining herbs. Serve with lime wedges.