Garnish Directions
Add the rice and ginger to a small, dry pan and cook over medium heat, stirring frequently, until the rice turns nutty brown. Transfer to a small coffee mill, grind to a coarse texture, and set aside.
Chicken Salad Directions
Cook the rice noodles according to the package instructions. Drain and run under cold water to stop the cooking process; keep moist. Let the noodles sit in a sieve or colander for 5 minutes, allowing any excess moisture to drain.
Combine the noodles with the lettuce, half of the tomatoes, half of the dressing, the cilantro, and the salt.
Pour the oil into a large skillet or wok over medium-high heat. Add the white parts of the green onions, the gingerroot, and garlic, and cook for 1 minute. Add the chicken strips and red pepper flakes, and cook for 6 minutes. Add the green onion tops, the remaining
tomatoes, and the bean sprouts, and cook for 1 minute, stirring frequently. Add the remaining dressing and the limejuice, and remove the pan from the heat.
To serve: Divide the noodle mixture among 4 deep bowls and top with equal amounts of the chicken salad. Sprinkle each portion with cilantro and 1 teaspoon of the ground rice garnish.
