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1
Preheat the oven to 350F.
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2
Place the peanuts in a single layer on a rimmed baking sheet; toast until they are golden and aromatic, 5 to 8 minutes.
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3
Shake the pan halfway through to ensure the nuts toast evenly.
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4
When cool enough to handle, roughly chop the nuts; set aside.
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5
Place the duck or chicken breasts in a resealable plastic bag with 1/2 cup of the soy sauce, and let marinate for 1 hour.
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6
Heat a lightly oiled grill or cast-iron skillet over medium-high heat until very hot.
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7
Grill the duck or chicken breasts until cooked through, 5 to 7 minutes per side for duck and 4 to 6 minutes per side for chicken.
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8
Let cool slightly, and shred with your fingers, or cut into 1/2-inch-wide strips with a knife.
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9
In a food processor, pulse the garlic and ginger until finely chopped.
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10
Add the remaining 3 tablespoons soy sauce, the chile paste, peanut butter, sugar, peanut oil, lime juice, and water, and pulse until smooth.
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11
(For a thinner sauce, add 1 or 2 more teaspoons water; pulse to combine.)
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12
Set aside.
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13
Bring a large pot of water to a boil.
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14
Salt the water, add the noodles, and cook until al dente, about 8 minutes.
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15
Drain in a colander, and rinse with cold water to stop the cooking.
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16
Dress the noodles with 1/2 cup of the peanut sauce, and transfer to a medium serving bowl.
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17
If desired, set the bowl into a larger bowl filled with ice to keep the noodles chilled at the table.
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18
Arrange the reserved peanuts, remaining sauce, chives, cucumber, and lettuce in serving dishes on the table.
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19
Guests can assemble their own rolls by wrapping noodles, a little sauce, and their choice of meat and fillings in a lettuce leaf.
