*Edit: the pic shows grated carrots next to the chicken – the rice noodles are hiding underneath. It’s not just weird colored rice noodles lol*
The chicken and dressing is based on a grilled pork recipe from the Thai cookbook *Pok Pok*. To make it a full meal, I put it on rice noodles and grated carrots, and will garnish with cilantro and scallions. So the meat is a Thai recipe, but the rice noodle salad that I’m familiar with is more of a Vietnamese thing. But what do I know.
Pound the pepper, garlic, and cilantro into a paste with a mortar and pestle. If you don’t have one, mince/press the garlic and finely chop the cilantro. Mix it with the soy sauce and sugar, then rub it into the chicken, cover, and put it in the fridge for 1-2 hrs.
Grill the chicken over high heat until cooked through (165-170F internal temp). I used charcoal going full blast – lid off/vents fully open. My grill’s cooking grate is probably 6″ (15cm) above the charcoal grate. Flip it over every couple minutes so it doesn’t burn, but [don’t be afraid to put some color on it](https://postimg.cc/PpbkJB2h). Thinner pieces cook faster, so take each one off as it finishes.
**Dressing**
* 3 Tbsp fish sauce * 3 Tbsp lime juice * 1 Tbsp sugar * 5-10 fresh Thai birds eye chilies, finely chopped * 6 cloves garlic, minced or pressed * 1/4 c. finely chopped cilantro
Mix it. It’s not a bad idea to leave out the cilantro until you’re ready to eat, but it holds okay for a few days especially if you get more stems and less leaves.
**The rest**
1 pack of rice noodles – cooked and rinsed, 3 grated carrots, 3 sliced scallions, 1 c. chopped cilantro (for you metric folks – 1 c. is about 250 mL, not a literal drinking cup). Add the dressing each day when you eat it, not when you portion it out at the beginning (errr, middle) of the week.
Eat it cold or hot, and don’t be shy with the dressing with all those chilies. It’s supposed to burn a little, that’s part of the adventure.
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Bit late to the party this week but I made it!
*Edit: the pic shows grated carrots next to the chicken – the rice noodles are hiding underneath. It’s not just weird colored rice noodles lol*
The chicken and dressing is based on a grilled pork recipe from the Thai cookbook *Pok Pok*. To make it a full meal, I put it on rice noodles and grated carrots, and will garnish with cilantro and scallions. So the meat is a Thai recipe, but the rice noodle salad that I’m familiar with is more of a Vietnamese thing. But what do I know.
**Chicken & marinade**
* 2 lbs (1 kg) boneless, skinless thighs
* 2 Tbsp soy sauce
* 1 Tbsp sugar
* 1 tsp black pepper
* 4 cloves garlic
* 2 Tbsp chopped cilantro stems
Pound the pepper, garlic, and cilantro into a paste with a mortar and pestle. If you don’t have one, mince/press the garlic and finely chop the cilantro. Mix it with the soy sauce and sugar, then rub it into the chicken, cover, and put it in the fridge for 1-2 hrs.
Grill the chicken over high heat until cooked through (165-170F internal temp). I used charcoal going full blast – lid off/vents fully open. My grill’s cooking grate is probably 6″ (15cm) above the charcoal grate. Flip it over every couple minutes so it doesn’t burn, but [don’t be afraid to put some color on it](https://postimg.cc/PpbkJB2h). Thinner pieces cook faster, so take each one off as it finishes.
**Dressing**
* 3 Tbsp fish sauce
* 3 Tbsp lime juice
* 1 Tbsp sugar
* 5-10 fresh Thai birds eye chilies, finely chopped
* 6 cloves garlic, minced or pressed
* 1/4 c. finely chopped cilantro
Mix it. It’s not a bad idea to leave out the cilantro until you’re ready to eat, but it holds okay for a few days especially if you get more stems and less leaves.
**The rest**
1 pack of rice noodles – cooked and rinsed, 3 grated carrots, 3 sliced scallions, 1 c. chopped cilantro (for you metric folks – 1 c. is about 250 mL, not a literal drinking cup). Add the dressing each day when you eat it, not when you portion it out at the beginning (errr, middle) of the week.
Eat it cold or hot, and don’t be shy with the dressing with all those chilies. It’s supposed to burn a little, that’s part of the adventure.