60 minutes
A vibrant dish featuring tender rice noodles, marinated grilled chicken, and an array of fresh vegetables, all brought together with a tangy dipping sauce and rich peanut dressing.
tablespoons
0 oz
Lime Juice, Freshly Squeezed
tablespoons
Garlic, Finely Grated
cloves
Chiles, Thinly Sliced
each
tablespoons
tablespoons
Ginger, Sliced
0 oz
Peanut Butter
0 oz
tablespoons
Chicken Thighs, Boneless, Skinless
0 oz
Lemon Grass, Minced
stalks
Rice Noodles
0 oz
Cucumber, Thinly Sliced
each
Carrots, Julienned
0 oz
Mung Bean Sprouts, Fresh
0 oz
Basil, Torn
0 oz
Mint, Torn
0 oz
Cilantro Leaves, Torn
0 oz
Scallions, Slivered
0 oz
Peanuts, Crushed
0 oz
1. Prepare Dipping Sauce
Stir together Asian fish sauce, brown sugar, lime juice, finely grated garlic, and thinly sliced chiles in a small bowl. Allow the sugar to dissolve and the flavors to marry for about 15 minutes.
2. Make Peanut Dressing
Puree Asian fish sauce, rice vinegar, lime juice, soy sauce, sliced ginger, natural unsalted peanut butter, sesame oil, and a pinch of cayenne until it reaches the consistency of heavy cream.
3. Marinate Chicken
Blend garlic, ginger, lemon grass, fish sauce, soy sauce, sesame oil, brown sugar, and a touch of cayenne until smooth. Coat the chicken thighs thoroughly and marinate for at least 15 minutes.
4. Prepare Rice Noodles
Soak rice noodles in boiling water for about 7 to 8 minutes until tender but still firm. Drain and set aside.
5. Grill Chicken
Cook the marinated chicken thighs on a hot grill pan or under the broiler for about 3 to 4 minutes per side until caramelized and cooked through.
6. Toss Vegetables
Toss thinly sliced cucumbers, julienned carrots, and fresh mung bean sprouts with some of the prepared dipping sauce.
7. Assemble and Serve
In each serving bowl, lay a nest of rice noodles, top with sauce-tossed vegetables, followed by slices of grilled chicken. Drizzle with peanut dressing, sprinkle with torn basil, mint, cilantro leaves, slivered scallions, and crushed peanuts. Serve with a wedge of lime.
The peanut sauce is the star of this dish, so it's crucial to get it right. Use natural peanut butter for a deep, rich flavor, and balance it with the right amount of acidity from lime juice and sweetness from a bit of honey or sugar. Don't forget a kick from some fresh ginger or a dash of chili sauce.
Always start with high-quality ingredients. For the chicken, opt for free-range or organic if possible. The fresher your herbs and vegetables, the brighter the flavors will be in your final dish.
Southeast Asian cooking is all about the balance of sweet, sour, salty, and spicy. Taste as you go and adjust the seasoning of your sauce and noodle salad to hit all these notes harmoniously.
Marinate your chicken for at least 30 minutes, if not longer, to infuse it with flavor. A combination of soy sauce, lime juice, garlic, and ginger works well. When grilling, make sure your grill is hot and the chicken is at room temperature to ensure even cooking and beautiful grill marks.
Don't skimp on fresh herbs. Cilantro, mint, and Thai basil add freshness and brightness that dried herbs just can't match. Roughly tear or chop them to release their aromatic oils right before serving.
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