Vietnamese Chicken Noodle Salad

Ingredients

• 2 pounds boneless chicken breasts
• 2 cups water
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 inches fresh ginger, sliced
• 8 ounces Thai thin rice noodles
• 2 large carrots, peeled into ribbons (or grated)
• 1 English cucumbers, peeled into ribbons (or thinly sliced into rounds)
• 2 cups shredded green cabbage
• 1 bunch cilantro, chopped
• 1 bunch fresh mint, chopped (about ½ cup chopped leaves)
• ½ bunches green onions, thinly sliced
• ½ cups peanuts
• 4 tablespoons avocado oil
• 4 tablespoons brown rice vinegar
• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 3 cloves garlic, crushed
• ½ teaspoons crushed red pepper flakes