Soak the rice noodles in water for about 1 hour. If not soaked, boil them in hot water for 4 minutes. For best results, soak in water and store in the refrigerator for 2-3 days before use.

Boil the rice noodles in hot water for 1-2 minutes if pre-soaked, or 4 minutes if not soaked.

Rinse the cooked rice noodles with cold water and drizzle with olive oil to prevent sticking.

Prepare your protein topping. You can use any protein of your choice. (Example: Oven-baked chicken thigh or breast).

Prepare vegetables such as lettuce, carrot, cucumber, red cabbage, and bell pepper. Alternatively, use a pre-made Vietnamese vegetable mix for convenience.

Mix the sauce ingredients: 1 tablespoon of peanut butter, 1 tablespoon of vinegar, 3 tablespoons of Sriracha, 1 tablespoon of soy sauce, and 1 tablespoon of allulose. Add 1-2 tablespoons of water to adjust the consistency until it’s slightly runny.

Place the prepared rice noodles on a plate, layer the vegetables on top, and then add the protein (chicken).

Drizzle the peanut butter sauce over the assembled dish and serve.