THAI DRESSING: 4 large garlic cloves 1/2 tsp. salt 1/4 cup soy sauce 1/2 cup fresh lime juice 1 tbsp. sugar 1 tbsp. peanut butter 1-1/4 tsp. dried hot red pepper flakes 1/4 cup vegetable oil 1/3 cup coarsely crushed roasted peanuts for garnish In a large heatproof bowl, pour boiling water to cover over the noodles and let them stand for 10 minutes. Drain and arrange on a platter or divide them among six plates. In a bowl combine the chicken, carrot and cucumbers. Make the dressing: Mince and mash the peeled garlic to a paste with the salt. In a blender mix the soy sauce, lime juice, sugar, peanut butter, red pepper flakes and garlic paste. With the blender running, add the oil in a stream, and blend dressing until it is emulsified. Pour half the dressing over the chicken mixture, toss the salad well and arrange it in the center of the noodles. Just before serving, top the salad with the peanuts. Pass the remaining dressing separately. Serve the salad at room temperature or chilled. Serves six. Note: Bean threads, available at Oriental markets and supermarkets. salad 39