Vietnamese Chicken Salad with Mangoes and Crispy Wonton Strips

Ingredients

• 1/4 cup sugar
• 3 tablespoons water
• 1/4 cup fish sauce (preferably nuoc mam or nam pla)
• 2 tablespoons rice vinegar
• 1 1/2 tablespoons fresh lime juice
• 1/2 teaspoon red pepper flakes
• 2 cloves garlic, freshly grated
• 4 ounces rice noodles
• 1 large ripe mango, julienned (use 2 if they're small)
• 10 ounces cooked shredded chicken (rotisserie chicken works well)
• 4 cups Napa cabbage, finely chopped or shredded
• 2 carrots, grated
• 1/4 cup fresh cilantro, chopped
• 1/4 cup scallions, chopped
• 1/4 cup fresh mint leaves, chopped
• 1 cup crispy wonton strips