Summer Vegetable and Glass Noodle Salad

Ingredients

• 3 tablespoons lime juice
  
• 3 tablespoons fish sauce
  
• 1 tablespoon light brown sugar or agave nectar
  
• 1 small garlic clove, finely grated
  
• 1 spicy chile, chopped
  
• 8 ounces rice vermicelli noodles, cooked according to package directions
  
• 2 cups shredded leftover roasted chicken, either store-bought rotisserie or homemade
  
• 2 cups sliced cucumber
  
• 1 cup finely grated carrot
  
• 1 cup grated golden beets
  
• 3 cups mixed herb leaves, like cilantro, basil and mint
  
• 1/4 cup chopped roasted peanuts
  

Directions

1. Stir together lime juice, fish sauce, sugar, garlic, and chile in a large bowl with 3 tablespoons water. Add noodles, chicken, cucumber, carrot, beets, beans, herbs, and peanuts; toss everything together to coat the vegetable and the noodles in dressing.