Thai Peanut Chicken Noodle Salad

Peanut-lime dressing

• ¼ cup powdered peanut butter26 g powdered peanut butter
• 2 tbsp creamy peanut butter32 g creamy peanut butter
• 3 tbsp low-sodium soy sauce44 ml low-sodium soy sauce
• 3 tbsp fresh lime juice44 ml fresh lime juice
• 1 tbsp honey15 ml honey
• 1 tbsp unseasoned rice vinegar1 tbsp unseasoned rice vinegar
• 1 tbsp sriracha1 tbsp sriracha
• 1 tbsp finely grated fresh ginger1 tbsp finely grated fresh ginger
• 1 clove garlic, finely grated1 clove garlic, finely grated
• 1 tsp toasted sesame oil1 tsp toasted sesame oil
• ¼ cup warm water, plus more as needed59 ml warm water, plus more as needed

Chicken

• 1½ lb boneless skinless chicken breasts, pounded to an even ¾ inch680 g boneless skinless chicken breasts, pounded to an even ¾ inch
• 1 tbsp low-sodium soy sauce1 tbsp low-sodium soy sauce
• ½ tsp garlic powder½ tsp garlic powder
• 1 tsp avocado oil1 tsp avocado oil

Noodle salad

• 6 oz flat rice noodles, pad thai width170 g flat rice noodles, pad thai width
• 2 cups finely shredded red cabbage140 g finely shredded red cabbage
• 2 medium carrots, julienned or coarsely grated2 medium carrots, julienned or coarsely grated
• 1 medium red bell pepper, thinly sliced1 medium red bell pepper, thinly sliced
• ½ English cucumber, halved lengthwise and thinly sliced½ English cucumber, halved lengthwise and thinly sliced
• 1 cup shelled edamame, thawed120 g shelled edamame, thawed
• 3 green onions, thinly sliced3 green onions, thinly sliced
• ½ cup fresh cilantro leaves8 g fresh cilantro leaves
• 8 sprigs fresh mint, leaves picked8 sprigs fresh mint, leaves picked
• ¼ cup dry-roasted peanuts, chopped36 g dry-roasted peanuts, chopped