3 smashed garlic cloves ½ cup seasoned rice vinegar tbsp soy sauce 1 tbsp fish sauce 1 Tbsp brown sugar 1 tbsp Sriracha 1 tbsp hoisin 1 tsp sesame One cooked chicken breast
One 8-ounce spaghettipack 1 cup grated carrots 1 thinly-sliced red bell pepper 4 thinly-sliced green onions ½ cup chopped roasted, salted peanuts 1/3 cup chopped fresh basil 1/3 cup chopped fresh mint 1/3 cup chopped cilantro
Mix garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil in a bowl for the dressing.
Tear chicken into spaghetti-like strands. Store in the fridge until needed.
Bring a big saucepan of lightly salted water to boil. Add spaghetti to boiling water and stir periodically until cooked yet firm, about 12 minutes. Drain, rinse cold.
Stir spaghetti, chicken, carrots, bell pepper, and green onions in a basin. Add dressing and mix by hand.
Seal the salad with plastic wrap and chill, tossing occasionally, for 2–12 hours, preferably longer.
Mix peanuts, basil, mint, and cilantro into the salad. Mix thoroughly, taste, and season.