Thai Peanut Chicken Noodle Salad

Bring a large pot of water to a rolling boil and cook the rice noodles according to package directions, usually 3-4 minutes until tender but still slightly chewy. Drain and rinse under cold water to stop cooking. Toss with a splash of lime juice to prevent sticking.

Pat the chicken breast dry and season generously with salt, chili flakes, and freshly grated ginger. Heat a skillet over medium-high heat with a drizzle of oil and cook the chicken for 6-7 minutes per side until golden and the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.

Using a sharp knife, slice the rested chicken breast against the grain into thin strips about a quarter-inch thick. Cutting against the grain ensures each piece is tender and easy to bite through when tossed with the noodles.

In a bowl, whisk together the peanut butter, coconut milk, fish sauce, lime juice, and a pinch of chili flakes until smooth and creamy. The sauce should be pourable — if it's too thick, thin it with a tablespoon of warm water. Taste and adjust the balance of salty, sour, and nutty.

Slice the cucumber into thin half-moons or matchsticks for maximum crunch. Pick the cilantro and basil leaves from their stems, keeping them whole. Having everything prepped before assembly keeps the salad fresh and the textures distinct.

In a large bowl, combine the cold rice noodles, sliced chicken, and cucumber. Pour the peanut sauce over everything and toss thoroughly with tongs until every strand of noodle is coated. The sauce should cling to the noodles without pooling at the bottom.

Transfer the dressed noodle salad to a serving platter or individual bowls. Top with crushed peanuts, torn basil leaves, and fresh cilantro. Squeeze an extra wedge of lime over the top and finish with a pinch of chili flakes for color and heat.