Ingredients
⅓ cup palm sugar
finely grated
⅓ cup fish sauce
⅔ cup lime juice
(160ml)
1 long red chilli
finely chopped
2 cloves garlic
crushed
3 tsp fresh ginger
finely grated
8 chicken thigh cutlets
skin on
1½ tbsp rice bran oil
lime wedges
to serve
125g dried rice vermicelli noodles
1 large carrot
grated
1 cucumber
halved lengthways, thinly sliced diagonally
⅓ cup fresh mint leaves
torn
⅓ cup fresh coriander leaves
torn
100g bean sprouts
trimmed
Equipment
- 1 large jug
- 1 shallow glass or ceramic dish
- 1 chopping board
- 1 barbecue hotplate
- 1 heatproof bowl
- 1 fork
- 1 kitchen scissors
- 1 large bowl
Instructions
- Combine sugar, fish sauce, lime juice, chilli, garlic and ginger in a large jug. Stir until sugar dissolves. Reserve half a cup of the mixture for dressing. Transfer remaining mixture to a shallow glass or ceramic dish.
- Place chicken, skin-side down, on a chopping board. Cut down either side of bone (this ensures even cooking), being careful not to cut through skin. Add to lime mixture in dish. Cover and refrigerate for 30 minutes (if time permits).
- Drizzle 2 tsp of oil on a barbecue hotplate. Over medium heat, place the chicken on barbecue, skin-side down. Cook for 20 minutes, turning and basting with any remaining marinade, until browned and cooked through.
- Meanwhile, make the noodle salad. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water. Transfer to a large bowl. Using kitchen scissors, cut noodles into 5cm lengths.
- Add carrot, cucumber, mint, coriander, sprouts, reserved dressing and remaining oil. Toss gently to combine.
- Serve chicken with noodle salad and lime wedges.
