Thai Chicken Salad with Rice Noodles

• 4 1/2 oz rice stick noodles (maifun)*
• 4 large garlic cloves
• 1/4 cup soy sauce
• 1/3 cup fresh lime juice
• 2 Tbsp sugar
• 1 Tbsp smooth peanut butter
• 2 tsp chopped peeled fresh ginger
• 1 1/4 tsp hot chili paste (such as sambal oelek)*
• 1/4 cup vegetable oil
• 3 purchased roasted chicken breast halves, boned, skinned, shredded
• 3 cups shredded Napa cabbage
• 1 cup coarsely grated carrot
• 1 cup red bell pepper strips
• 1/2 cup thinly sliced red onion
• 2 medium cucumbers, halved lengthwise, thinly sliced crosswise
• 1/3 cup coarsely chopped roasted salted peanuts

1. Cook noodles in small pot of boiling salted water until tender, ~3m. Drain, then cut noodles in several places with scissors. Spread out on platter.
2. Puree next 7 ingredients in blender, then gradually add oil and blend until dressing is smooth. Season to taste with salt and pepper.
3. Combine chicken, cabbage, carrot, pepper, onion, cucumbers, and peanuts in large bowl. Toss it all together with dressing.