5 tablespoons Asian fish sauce
1 teaspoon dried garlic
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts or thighs, cut into long pieces
1/2 teaspoon red-pepper flakes
1 teaspoon rice vinegar
1 tablespoon maple syrup
juice from 2 limes
2 tablespoons water
1/2 pound thin rice noodles
1/2 cup carrot, cut into matchsticks
1 small cucumber, peeled,thinly sliced
1/2 cup fresh mint, basil, or cilantro, or any combination thereof
2 green onions, sliced
1/3 cup roasted peanuts
- Light a grill to medium. In a bowl, combine 1 tablespoon of the fish sauce, the garlic powder, and the oil. Add the chicken, toss, and let marinate a few minutes. Grill the chicken until just cooked through, about 2-3 minutes per side.
- Combine the remaining 4 tablespoons fish sauce, maple syrup, red-pepper flakes, vinegar, lime juice and water. Set aside.
- Bring a large pot of salted water to a boil. Cook the rice noodles until just done, about 2 minutes. Add the carrot matchsticks during the last minute of cooking. Drain, rinse with cold water, and drain again.
- Mound the noodles and carrots in bowls and top with the cucumber slices, fresh herbs, green onion, and chicken. Pour the sauce over all and sprinkle with the peanuts.