This sweet and spicy Vietnamese-inspired pasta salad features chicken—use leftovers or grab a rotisserie chicken at the store. Make it for dinner tonight, or pack it up for lunches—it’ll be just as good tomorrow.

　　

Ingredients

6 servings

　　1 pound wide rice noodles

　　8 cups shredded cooked chicken

　　4 small cucumbers, thinly sliced (about 3 cups)

　　1/3 cup fresh basil leaves, torn

　　1/3 cup fresh cilantro leaves, torn

　　1/3 cup fresh mint leaves, torn

　　1/4 cup fish sauce (such as nam pla or nuoc nam)

　　1/4 cup fresh lime juice

　　1/4 cup honey

　　1/4 cup soy sauce

　　Hot chili paste (such as sambal oelek)

　　

Step 1

Cook noodles according to package directions. Drain, transfer to a large bowl of ice water, drain again, then pat dry. Transfer noodles to another large bowl and add chicken, cucumbers, basil, cilantro, and mint.

　　

Step 2

Whisk fish sauce, lime juice, honey, and soy sauce in a medium bowl. Season with hot chili paste. Add fish sauce mixture to noodle salad and stir to combine. Serve immediately.

　　

Do Ahead

Step 3

Noodle salad can be chilled for up to 1 day. Stir before serving and serve cold.

　　Editor's Note:

　　This recipe name and headnote have been updated as a part of our archive repair project.