1 pkg Thai Kitchen® Thin Rice Noodles
2 boneless skinless chicken breast halves, cooked and cut into 1/2-inch (1.25 cm)pieces
10 cherry tomatoes, quartered
1/2 bunch basil, coarsely chopped
1/2 bunch cilantro, coarsely chopped
1 jar (227 mL) Thai Kitchen® Peanut Satay Sauce
1 head Boston lettuce, separated into leaves
1/4 cup (50 mL) chopped peanuts
BRING large pot of water to boil on high heat. Break the noodles into small pieces and add them to the pot. Boil 2 minutes or until noodles are tender but firm, stirring frequently to prevent clumping. Rinse under cold water. Drain well.
PLACE chicken, noodles, tomatoes, basil and cilantro in large bowl; toss well. Add Peanut Satay Sauce; toss to coat.
DIVIDE lettuce among 4 plates. Top with chicken mixture. Sprinkle with chopped peanuts and additional chopped cilantro, if desired.