Bún Trộn (Vietnamese Rice Noodle Salad)

Roughly chop the peanuts and fried onions. Toast them in a dry skillet over medium heat for 3 to 5 minutes, stirring occasionally, until the peanuts are lightly golden. Remove from the heat and set aside.

Wash the lettuce and herbs and spin them dry thoroughly, or pat them dry with a clean kitchen towel. Cut the lettuce and basil into thin strips. Roughly chop the parsley and mint, and thinly slice the green parts of the green onions.

To make the dressing, whisk together the lime juice, fish sauce, chili crisp, and agave syrup in a small bowl.

Cut the chicken into thin, bite-sized pieces. Toss with the cornstarch, oil, salt, and pepper. Heat a large nonstick skillet over medium-high heat and cook the chicken for about 6 minutes, turning occasionally, until golden brown and cooked through. Alternatively, cook the chicken in a preheated air fryer at 450°F for 4 to 5 minutes, or until it reaches an internal temperature of 165°F.

Meanwhile, bring a large pot of water to a boil. Once boiling, add the rice noodles and cook according to the package directions until al dente. Drain and rinse under cold running water.

Divide the rice noodles, lettuce, herbs, spring onions, and chicken between two bowls. Top with the toasted peanut mixture, drizzle with the dressing, and serve the remaining dressing on the side.