Thai Chicken Noodle Bowls

Ingredients

• 2 tablespoons brown sugar 
• 2  carrots peeled cut into ribbons ( 2 cups)
• 1 teaspoon roasted chile paste red
• 1.5 teaspoons roasted chile paste red
• 2 tablespoons dry-roasted peanuts unsalted finely chopped
• 1 tablespoon fish sauce 
• 0.3 cup basil fresh chopped
• 0.5 cup cilantro leaves fresh chopped
• 2 tablespoons cilantro leaves fresh chopped
• 1 tablespoon ginger fresh minced peeled
• 2 tablespoons ginger fresh minced peeled
• 3  garlic cloves minced
• 0.3 cup green onions finely chopped (4 onions)
• 1 tablespoon juice of lime fresh
• 2 tablespoons juice of lime fresh
• 6  lime wedges 
• 2 tablespoons lower-sodium soy sauce 
• 6 ounces rice sticks uncooked (rice-flour noodles)
• 0.3 cup rice vinegar 
• 2 tablespoons rice vinegar 
• 36 ounce chicken breast halves boneless skinless

Equipment

• bowl
• grill
• ziploc bags
• peeler

Directions

1. To prepare marinade, combine first 9 ingredients in a large heavy-duty zip-top plastic bag; add chicken. Seal bag; marinate in refrigerator overnight.
2. Remove chicken from bag; discard marinade.
3. Let stand at room temperature 30 minutes.
4. While chicken stands, cook noodles according to package directions, omitting salt and fat.
5. Drain.
6. To prepare sauce, combine 1/4 cup rice vinegar and next 6 ingredients (through chile paste) in a small bowl.
7. Preheat grill to medium-high heat.
8. Place chicken on grill rack coated with cooking spray. Cook 6 minutes on each side or until done.
9. Let stand 5 minutes.
10. Cut chicken crosswise into slices.
11. Place 3/4 cup noodles and slices from 1 chicken breast half in each of 6 bowls. Top each serving with 1/3 cup carrot, about 3 tablespoons cucumber, 2 teaspoons basil, and 1 teaspoon peanuts.
12. Drizzle each serving with 1 1/2 teaspoons sauce, and serve with 1 lime wedge.
13. Tips: To make carrot ribbons, use a vegetable peeler.