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1
In a large saucepan, combine the water with the celery, ginger, garlic, chopped cilantro, 1 tablespoon sesame oil, and a pinch of salt; bring to a boil over high heat.
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2
Add the chicken breasts, and reduce heat to medium.
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3
Simmer until the chicken is cooked through, about 12 minutes.
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4
Remove from heat, and let stand until the chicken is cool enough to handle, about 10 minutes.
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5
Transfer the chicken to a cutting board, and cut it into 1/4-inch strips, or shred as finely as possible with your fingers.
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6
Place in a medium bowl, and set aside.
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7
Bring a large pot of water to a boil; add salt.
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8
Cook the noodles until they are al dente, according to package instructions, about 3 minutes.
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9
Transfer to a colander, let drain, and rinse under cold water until they are cool.
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10
Place in a medium bowl, and toss with the remaining tablespoon sesame oil; set aside.
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11
Cut the cabbage in half, and remove the core.
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12
Slice the cabbage and carrots as thinly as possible with a mandoline or sharp knife.
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13
Place in a large bowl.
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14
Cut the serrano chiles into very thin strips, and add to the bowl along with the shredded chicken and mint.
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15
Just before serving, pour the peanut sauce over the mixture, and toss to coat.
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16
Place the noodles on a large serving platter, and pile the chicken mixture on top.
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17
Sprinkle with peanuts and cilantro leaves.
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18
In a large bowl, combine the ginger, shallots, fish sauce, soy sauce, and lime juice.
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19
Whisk in the peanut butter; whisk in the sesame oil.
