Definitely a family fav’ at our place. Simple but really fresh, light and tasty. The mint tops it off perfectly. Enjoy.
You’ll need (serves 4):
3 tbsp fish sauce
Freshly ground black pepper
3 garlic cloves, crushed
2 large red chillies, finely minced (optional)
8 boneless skinless chicken thighs
2 tbsp olive oil
Cucumber and cashew salad:
3 tbsp lime juice
200g vermicelli rice noodles
2 cucumbers, halved and thinly sliced
Small handful fresh mint leaves
4 spring onions, thinly sliced
3 tbsp cashew nuts, crushed
Whisk the fish sauce, pepper, garlic and chillies (if using) in a bowl. Put the chicken in a separate bowl and pour over HALF the marinade. Cover with plastic wrap and refrigerate for 20 minutes (put rest of the marinade to the side).
Heat the oil in a large frying pan over medium-high heat. Add the chicken, in two batches, and cook for 3 minutes on each side, or until it is cooked through.
While the chicken is cooking, add the lime juice to the marinade that you set aside. Stir until combined to make a dressing.
Pour boiling water over the vermicelli and leave for a minute or so until soft. Drain under cold water, place in a large bowl and add the cucumber, mint, spring onions and cashews. Add the dressing, toss well and serve with the sliced chicken.