• 1/3 cup finely grated palm sugar (see note)
  • 1/3 cup fish sauce
  • 2/3 cup lime juice
  • 1 long red chilli, finely chopped
  • 2 garlic cloves, crushed
  • 3cm piece fresh ginger, finely grated
  • 8 chicken thigh cutlets (skin on)
  • 1 1/2 tablespoons rice bran oil
  • Lime wedges, to serve
  • Step 1 Combine sugar, fish sauce, lime juice, chilli, garlic and ginger in a large jug. Stir until sugar dissolves. Reserve 1/2 cup mixture for dressing. Transfer remaining mixture to a shallow glass or ceramic dish.
  • Step 2 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).
  • Step 3 Drizzle 2 teaspoons of oil on a barbecue hotplate. Heat over medium heat. Place chicken on barbecue, skin-side down. Cook for 20 minutes, turning and basting with any remaining marinade, until browned and cooked through.
  • Step 4 Meanwhile, make 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.
  • Step 5 Add carrot, cucumber, mint, coriander, sprouts, reserved dressing and remaining oil. Toss gently to combine. Serve chicken with noodle salad and lime wedges.