• Cooking Time:
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  • ngredients for chicken
  • 3 tbsp fish sauce
  • 6 large garlic cloves, crushed (or 3 tsp minced garlic)
  • 1/2 tsp grated ginger
  • 2 small birds eye chillis
  • 4 tsp caster sugar
  • 8 chicken thighs, boneless and trimmed of skin and fat
  • 2 tbsp vegetable oil
  • Black pepper
  • Ingredients for salad
  • 3 tbsp lime juice
  • 3 tbsp caster sugar
  • 2 cucumbers, halved and thinly sliced
  • 1 punnet cherry tomatoes, quartered
  • 200g vermicelli noodles
  • 4 spring onions, thinly sliced
  • 2 tbsp roasted unsalted cashew nuts, crushed


  • Whisk fish sauce, pepper, garlic, ginger, chillies and sugar. Put chicken in a seperate bowl and pour over HALF the marinade (set aside the other half of the marinade for now). Cover with plastic wrap and refrigerate for at least 20 mins.
  • 2. With the remaining marinade, add the lime juice and sugar and stir till the sugar has dissolved - this will be the salad dressing. Set aside.
  • 3. Heat the oil in a large frying pan over medium-high heat, then fry the chicken (in two batches), cooking for 3 minutes on each side. To get really crispy chicken, put a large and heavy pot on top of the chicken to press it down to the frying pan. However make sure that you¡¯re doing this in a non-stick frying pan otherwise it¡¯ll stick horribly.
  • 4. Pour boiling water over the noodles and leave for a few minutes or till soft. Drain and rinse under cold water, making sure to drain all excess water. Place the noodles in a large bowl and add the cucumber, spring onion, cherry tomatoes and cashews.
  • 5. Add the dressing, toss well and serve sliced chicken on top

Categories: Main Dish 
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