We put a medium sized pot full of water on the stove and bring it to a boil for the rice noodles. Meanwhile, we rinse and pat dry the 2 breasts of chicken and de-bone them with a small knife. We put the bones aside for stock (we make this tonight too!) and chop the chicken breasts into pieces.
When the water is boiling, we add the rice noodles and cook for 4 minutes, according to the package directions. We drain them in a colander and rinse with cold water.
In a large pot, we heat a tablespoon of oil over medium-high heat. When it is hot, we add the chicken and stir-fry. When both sides of the chicken are getting browned, we add the shallots and garlic. We stir-fry for a couple of more minutes until the chicken is just cooked through. We then add the rice noodles and the sauce and reduce the heat to medium. We toss these around to heat. Next we add the bean sprouts and scallions to the rice noodle pot. We cook for a minute, tossing often.
We serve the chicken-noodle dish with a squeeze of lime and sprinkled with the peanuts, chiles, and hand-chopped thai basil and mint.