Vietnamese Chicken with Rice Noodles

5 tablespoons Asian fish sauce
1 teaspoon dried garlic
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts or thighs, cut into long pieces
1/2 teaspoon red-pepper flakes
1 teaspoon rice vinegar
1 tablespoon maple syrup
juice from 2 limes
2 tablespoons water
1/2 pound thin rice noodles
1/2 cup carrot, cut into matchsticks
1 small cucumber, peeled,thinly sliced
1/2 cup fresh mint, basil, or cilantro, or any combination thereof
2 green onions, sliced
1/3 cup roasted peanuts

1. Light a grill to medium. In a bowl, combine 1 tablespoon of the fish sauce, the garlic powder, and the oil. Add the chicken, toss, and let marinate a few minutes. Grill the chicken until just cooked through, about 2-3 minutes per side.
2. Combine the remaining 4 tablespoons fish sauce, maple syrup, red-pepper flakes, vinegar, lime juice and water. Set aside.
3. Bring a large pot of salted water to a boil. Cook the rice noodles until just done, about 2 minutes. Add the carrot matchsticks during the last minute of cooking. Drain, rinse with cold water, and drain again.
4. Mound the noodles and carrots in bowls and top with the cucumber slices, fresh herbs, green onion, and chicken. Pour the sauce over all and sprinkle with the peanuts.