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Cold Rice Noodle Salad With Chicken, Herbs, and Cucumbers

['1 pound wide rice noodles', '8 cups shredded cooked chicken', '4 small cucumbers, thinly sliced (about 3 cups)', '1/3 cup fresh basil leaves, torn', '1/3 cup fresh cilantro leaves, torn', '1/3 cup fresh mint leaves, torn', '1/4 cup fish sauce (such as nam pla or nuoc nam)', '1/4 cup fresh lime juice', '1/4 cup honey', '1/4 cup soy sauce', 'Hot chili paste (such as sambal oelek)']

Cook noodles according to package directions. Drain, transfer to a large bowl of ice water, drain again, then pat dry. Transfer noodles to another large bowl and add chicken, cucumbers, basil, cilantro, and mint.
Whisk fish sauce, lime juice, honey, and soy sauce in a medium bowl. Season with hot chili paste. Add fish sauce mixture to noodle salad and stir to combine. Serve immediately.
Noodle salad can be chilled for up to 1 day. Stir before serving and serve cold.

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