For the Marinade

• 1 1/2 lbs. boneless skinless chicken breasts, thinly sliced
• 1/2 c. finely chopped lemongrass white and light green parts only
• 1/2 c. shallots
• 2 cloves garlic
• 1 tsp. fish sauce or salt
• 1 tsp. brown sugar
• 1/2 tsp. ground Chinese five spice
• 1/4 c. peanut oil or canola oil

For the Noodle Bowl

• 8 oz. Vermicelli rice noodles cooked according to package directions, drained, and rinsed with cold water
• 1 red bell pepper sliced into strips
• 1 English cucumber halved and sliced into half circles
• 1 daikon radish cut into matchsticks
• 1/2 c. chopped fresh mint leaves
• 1/2 c. chopped roasted peanuts

For the Dressing

• 1/4 c. fresh lime juice
• 1 Tbsp. fish sauce
• 2 Tbsp. water
• 1 Tbsp. brown sugar
• 1 small green or red chile seeded and minced