Lemongrass Chicken Noodle Salad

Combine half the brown sugar, 1 Tbsp of fish sauce/vinegar mix and minced lemongrass. Add the chicken thighs and coat well in the marinade.

Tip! If you have the time, an hour or two in the marinade will make the chicken taste even more amazing.

Boil the kettle. Place rice noodles in a heat proof bowl and cover in boiling water. Allow to soak for 8-10 minutes or until they are tender. Drain and run under cold water to stop the cooking process and set aside.

Tip! You may not need all of the slaw, add to your preference or make it all and have some for lunch tomorrow!

Heat a pan over medium high heat. Add a drizzle of oil and cook the thighs for 3-4 minutes on each side until caramelised and cooked through. Set aside on a plate to rest.

Tip! Keep an eye on the heat level as the brown sugar can cause the chicken to burn, turn heat down and cook for a few extra minutes if necessary.

Mince garlic. Slice chilli. Cut cucumber in half and slice into half moons. Roughly chop peanuts. Pick mint and coriander leaves. Finely chop coriander stems and discard roots. Slice spring onion.

Combine remaining fish sauce and rice vinegar, brown sugar, garlic and chilli to taste. Taste and adjust seasoning as needed.

Combine noodles, herbs and veg and toss well with the nuoc cham dressing. Divide between serving bowls. Slice chicken and top with the noodle salad. Garnish with peanuts and dig in!

Combine half the brown sugar, 1 Tbsp of fish sauce/vinegar mix and minced lemongrass. Add the chicken thighs and coat well in the marinade.

Tip! If you have the time, an hour or two in the marinade will make the chicken taste even more amazing.

Boil the kettle. Place rice noodles in a heat proof bowl and cover in boiling water. Allow to soak for 8-10 minutes or until they are tender. Drain and run under cold water to stop the cooking process and set aside.

Tip! You may not need all of the slaw, add to your preference or make it all and have some for lunch tomorrow!

Heat a pan over medium high heat. Add a drizzle of oil and cook the thighs for 3-4 minutes on each side until caramelised and cooked through. Set aside on a plate to rest.

Tip! Keep an eye on the heat level as the brown sugar can cause the chicken to burn, turn heat down and cook for a few extra minutes if necessary.

Mince garlic. Slice chilli. Cut cucumber in half and slice into half moons. Roughly chop peanuts. Pick mint and coriander leaves. Finely chop coriander stems and discard roots. Slice spring onion.

Combine remaining fish sauce and rice vinegar, brown sugar, garlic and chilli to taste. Taste and adjust seasoning as needed.

Combine noodles, herbs and veg and toss well with the nuoc cham dressing. Divide between serving bowls. Slice chicken and top with the noodle salad. Garnish with peanuts and dig in!