Peel the outermost skin of the garlic only. With the bulb whole, turn on its side and slice 1/2-inch of the stem end off the garlic bulbs.

Pour the olive oil in the bottom of a heavy bottom sauce pan.

Place the garlic cut side down in the pan.

Cover and roast for 30 minutes until cloves are slightly brown at the cut end and soft throughout.

Squeeze the roasted garlic cloves into a small bowl. Add the soy sauce, red pepper flakes, lime zest, lime juice, beer, Tabasco, sugar and pepper and whisk until smooth. Chill.

While the garlic is roasting, place 3 quarts of water in a large sauce pan over high heat.

When the water boils, add the rice noodles. Cook the rice noodles for about 2 to 3 minutes. Remove and immediately rinse thoroughly with very cold water.

Place in a large mixing bowl with the sesame oil. Toss until the noodles are separated and coated with oil. Chill.

While the water for the noodles is heating, place 1 quart water in a medium skillet over high heat.

When the water is nearly boiling, add the chicken thighs. Poach for about 12 minutes, until the chicken is cooked through, and remove to a plate. Let cool and then dice.

Add the snow peas, green onions, cucumber and cashews to the bowl with the noodles. Toss well and chill.

Add the diced chicken and the garlic sauce to the bowl with the noodles and vegetables. Add the cilantro leaves.

Toss until the salad is well coated with dressing and then place in the refrigerator or freezer until chilled. Serve.