Thai Chicken Noodle Bowls

Ingredients

• Marinade:
• 1/2 cup chopped fresh cilantro
• 2 tablespoons brown sugar
• 2 tablespoons minced peeled fresh ginger
• 2 tablespoons lower-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons roasted red chile paste
• 1/3 cup finely chopped green onions (4 onions)
• 3 garlic cloves, minced
• 6 (6-ounce) skinless, boneless chicken breast halves
• 6 ounces uncooked rice sticks (rice-flour noodles)
• Sauce:
• 1/4 cup rice vinegar
• 2 tablespoons brown sugar
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon roasted red chile paste
• Cooking spray
• Toppings:
• 2 carrots, peeled and cut into ribbons (about 2 cups)
• 1/2 English cucumber, halved lengthwise and thinly sliced (about 1 1/4 cups)
• 1/4 cup chopped fresh basil
• 2 tablespoons finely chopped unsalted dry-roasted peanuts
• Additional ingredients:
• 6 lime wedges