8 boneless chicken thighs
100 grams vermicelli noodles
2 tablespoons each sriracha chilli sauce and kecap manis (sweet soy sauce)
1 tablespoon grated
1 tablespoon each brown sugar and rice wine vinegar
1 teaspoon each ground cumin and ground turmeric
2 cloves garlic, crushed
½ cup coconut cream
¼ cup Thai basil, plus extra to garnish
1 long green chilli, roughly chopped, plus extra to garnish
2 tablespoons roasted peanuts, plus extra to garnish
1 teaspoon lime juice
1 teaspoon grated fresh ginger
1 telegraph cucumber, halved lengthways, deseeded and shredded
100 grams sugar snap peas, thinly sliced
½ cup long thread coconut, toasted
Marinade: Mix all the marinade ingredients together and add the chicken, turning to coat. Leave for 1 hour, or cover and chill for 24 hours.
Heat a barbecue or sauté pan to a medium heat and cook the chicken until golden and fully cooked through, about 3-4 minutes each side.
Soak the noodles in a bowl of boiling water for 10 minutes. Drain then rinse in cold water and drain well again.
Dressing: Blitz the coconut cream, basil, chilli, peanuts, lime juice and ginger together with a hand blender or in a small food processor.
Salad: Put the cucumber, sugar snaps and coconut in a large bowl and toss with half of the dressing.
To serve: Divide the noodles among plates and top with the salad and chicken. Garnish with extra chilli, peanuts, Thai basil and lime wedges and serve the remaining dressing on the side.