Ginger Chicken with Rice Noodles

For rub, in a small bowl, combine green onion, ginger, garlic, 1 teaspoon oil and salt. Sprinkle evenly over chicken; rub in with your fingers. 

Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until tender and no longer pink (170 degree), turning once. Thinly slice chicken diagonally; set aside. 

Meanwhile, in a large saucepan, cook rice noodles and carrot in a large amount of boiling water for 3 to 4 minutes or just until noodles are tender; drain. Rinse with cold water; drain again. Use kitchen scissors to snip noodles into short lengths. In a medium bowl, stir together lime peel, lime juice, and 2 teaspoons oil. Add noodle mixture and cilantro; toss gently to coat. 

Divide noodle mixture between two individual bowls; arrange chicken slices on noodle mixture. Sprinkle with peanuts. Serve immediately. 

Make-Ahead Directions: Rub chicken as directed in Step 1. Cover and chill for up to 24 hours. Prepare as directed. 