Place spiralized zucchini noodles in a large colander, sprinkle with a pinch of salt, and let sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.

In a small mixing bowl, whisk together fish sauce, lime juice, rice vinegar, sugar, minced garlic, and sambal oelek until the sugar is fully dissolved to create the dressing.

In a large salad bowl, combine the dried zucchini noodles, shredded chicken, julienned carrots, and sliced red onion.

Pour the dressing over the salad components and toss thoroughly to ensure the chicken and vegetables are evenly coated.

Incorporate the fresh cilantro and mint, tossing gently to avoid bruising the herbs.

Plate the salad and garnish with crushed roasted peanuts immediately before serving.