| 6 | ounces uncooked rice noodles |
| 2 | cups cubed skinless, boneless rotissere chicken breast |
| ½ | cup matchstick-cut carrots |
| ½ | cup shopped green bell pepper |
| ⅓ | cup chopped green onions (about 3) |
| ¼ | cup canned sliced water chestnuts, drained |
| ¼ | cup Thai sweet chili sauce (such as Mae Ploy) |
| 2 | tbsp canola oil |
| 1½ | tbsp rice wine vinegar |
| 1½ | tbsp fresh lemon juice |
| 2 | tsp low-sodium soy sauce |
| ½ | tsp grated peeled fresh ginger |
| 2 | tbsp chopped unsalted, dry-roasted peanuts |
1. Prepare noodles according to package directions. Drain and cool. Combine noodles, chicken, and next 4 ingredients (through water chestnuts) in a large bowl; toss well.
2. Combine chili sauce and next 5 ingredients (through ginger) in a small bowl, stirring with a whisk. Drizzle chili sauce mixture over noodle mixture; toss gently to coat. Sprinkle with peanuts. Serve immediately.