Step 1

Whisk the garlic, vinegar, soy sauce, fish sauce, brown sugar, sriracha, hoisin, and sesame oil together in a mixing bowl.

Step 2

Tear the chicken apart into strands that are similar in length to the spaghetti.

Step 3

Refrigerate the chicken until ready to use.

Step 4

Bring a large pot of lightly salted water to a boil.

Step 5

Cook the spaghetti in the boiling water, stirring occasionally, until tender, yet still somewhat firm to the bite, for about 12 minutes.

Step 6

Drain the spaghetti and rinse it with cold water.

Step 7

Transfer the spaghetti to a mixing bowl.

Step 8

Add the chicken, carrots, bell pepper, and green onions to the bowl with the spaghetti.

Step 9

Pour in the dressing and toss by hand until well combined.

Step 10

Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, until the flavors meld together, at least 2 hours and up to 12 hours. The longer you allow the flavors to meld, the better.

Step 11

Add the peanuts, basil, mint, and cilantro to the salad.

Step 12

Toss well and taste for seasoning.

Step 13

Serve.