Remove giblets & neck from chicken. Rinse chicken; pat dry. Make several slits in skin of the chicken & insert gingerroot slices. Place chicken in a dutch oven & cover with water. Bring to a boil, reduce heat & simmer 50 min. Or until chicken is tender. Remove chicken from broth, reserving broth; let chicken cool. Discard gingerroot slices. Skin & bone chicken & cut into 1/2 inch pieces. Set aside. Bring reserved chicken broth to a boil; add celery & carrots & cook over high heat 45 seconds. Drain vegetables well & rinse immediately under cold water. Drain well again. Cook rice noodles according to package directions. Drain well.
Combine oil, soy sauce, lime juice, & garlic. Add to reserved chicken, celery, carrots, green onions & radishes, tossing gently.
Spoon rice noodles onto a serving platter. Arrange chicken mixture in center. Chill until ready to serve.