Mince cloves of garlic and slices of white onion and set aside.

Add olive oil to small sauce pan under medium heat, add onion flakes to pan and gently stir until onion flakes become crispy. Pour fried onions and olive oil into a condiment bowl.

Bring 3 cups of water to boil; add roll of vermicelli noodles to boiling water. Boil for 5 minutes, drain and place vermicelli noodles in a medium size eating bowl.

In a medium pot bring water to boil, reduce heat to medium and add chicken thigh and cook until internal temperature reaches 165 degrees. Set cooked chicken aside and let cool.

Once chicken has cooled, use fork to shred chicken thigh.

Chop green leaf lettuce along with spearmint and Thai basil leaves and set aside.

Place the rice vermicelli noodles in a medium bowl and add fresh bean sprouts on one side of the bowl and add the chopped lettuce and mint next to the bean sprouts.

In a small sauce pot, add 3 Tbs. olive oil over medium heat. Add both minced garlic and chopped onions to pan.

Add shredded chicken to pan and sauté for 45 seconds.

Top vermicelli noodles with sautéed chicken, fried onions, shredded carrots, teaspoon of Sriracha and crushed peanuts.

Serve with side of 3 Tbs. of prepared fish sauce.

_____________________________________________________________