1 lb rice noodle (455 g), cooked according to package instructions
1 persian cucumber, thinly sliced
1 bunch fresh cilantro, leaves torn
1 bunch fresh mint, leaves torn
¼ red onion, thinly sliced
⅓ cup unsalted peanuts (40 g), roughly chopped
lime wedge, for serving
Nutrition Info
Calories 765
Fat 20g
Carbs 107g
Fiber 5g
Sugar 6g
Protein 39g
How to Make It
1. Step
On a cutting board, season the chicken thighs on both sides with salt and 2 teaspoons of the Fiery spice blend.
2. Step
Heat the oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the chicken thighs and cook for 2-3 minutes, until golden brown. Flip and cook on the other side for 2-3 minutes more, until the chicken is cooked through. Transfer to a cutting board to rest for 10 minutes, then cut into cubes.
3. Step
In a large bowl, add the fish sauce, warm water, lime juice, brown sugar, and the remaining 2 teaspoons of the Fiery spice blend. Whisk to combine.
4. Step
Toss the cooked vermicelli noodles in the sauce until fully coated.
5. Step
Divide the noodles between serving bowls and top with the chicken, cucumber, cilantro, mint, red onion, peanuts, and lime wedges.
