Roughly chop the peanuts and fried onions and toast them in a dry pan over medium heat for 3 to 5 minutes, until the nuts are golden brown. Remove the pan from the heat and set aside.

Wash the lettuce leaves and herbs and spin them dry thoroughly. Alternatively, pat them dry with a paper towel or tea towel. Cut the lettuce and basil leaves into thin strips, and roughly chop the parsley and mint leaves. Cut the green part of the spring onions into thin rings or strips.

For the dressing, squeeze the lime into a bowl and mix with the fish sauce, chili crisp and agave syrup.

Cut the chicken fillets into bite-sized, thin pieces, about 4 centimeters in diameter. In a bowl, toss the chicken with the cornstarch, oil, salt, and pepper. Cook the chicken pieces in a large, non-stick skillet over medium-high heat for about 6 minutes, turning occasionally, until golden brown on the outside and cooked through. Alternatively, you can cook the chicken in a preheated air fryer at 230°C for 4 to 5 minutes, or until it reaches an internal temperature of 74°C.

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

Divide the rice noodles, salad, herbs, spring onions and chicken between two bowls or plates, garnish with the roasted peanuts and fried onions and serve with the dressing.