Thai Noodle Salad - cooking recipe

Ingredients

2 tablespoons peanut oil
1 lb boneless skinless chicken breast (or 1 lb shrimp or tofu)
4 ounces rice noodles
2 cups shredded cabbage
1 cup julienned carrot
1/2 cucumber, peeled and sliced
1 red bell pepper, cut into thin strips
1/4 cup chopped scallions or 1/4 cup green onion
1/4 cup of fresh mint
1/4 cup fresh basil
1/4 cup lime juice
1/4 cup rice vinegar
3 tablespoons sugar
4 teaspoons fish sauce
1/4 teaspoon asian chili paste

Preparation

Heat oil in skillet over medium high heat. Cook chicken until golden, about 2-3 minutes on each side. Remove from heat and let cool.
Cook noodles in boiling water for 3 minutes. Place cabbage in a colander and drain the noodles over the cabbage. Immediately rinse with cold water, and drain again.
Toss cabbage, noodles, vegetables, and chicken in a large bowl.
Whisk remaining ingredients together, and drizzle over noodle mixture.