In a small bowl, whisk together the rice vinegar, lime juice, fish sauce, honey, and a pinch of salt until well combined. Set aside.

Place the sliced cucumbers and red onions in a large bowl. If you prefer less heat, remove the seeds from the red chili before slicing it. Add the sliced chili to the bowl along with the cucumber and onion.

Pour the prepared dressing over the cucumber mixture and toss gently to combine. Make sure the dressing coats all the cucumbers evenly.

Allow the salad to marinate for about 10 - 15 minutes at room temperature. This will allow the flavors to meld together and the cucumbers to soften slightly.

Just before serving, sprinkle the chopped cilantro and crushed peanuts over the salad. Give it a quick toss to distribute the toppings.

Taste and adjust the seasoning if needed, adding more salt, lime juice, or honey to suit your preferences. Refrigerate until ready to serve.

Make the Pad Thai: In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice, and fish sauce, and set aside.

Prepare rice noodles according to the directions listed on the package.

While the noodles are cooking, heat the oil in a wok or saute pan set over medium-high heat. Add the chicken and saute until cooked through about 6 minutes. Then transfer to a plate, leaving the oil in the pan.

Add the bell pepper and carrots to the pan and saute for 1 - 2 minutes, then add garlic and scallions and saute for 1 minute longer.

Add in chicken, noodles, and sauce, toss everything together, and cook for 1 - 2 minutes.

Portion the pad thai and top with cilantro, peanuts, and lime wedges.

Enjoy with cucumber salad and kombucha.