Chicken and Rice Noodle Bowl with Nuoc Cham

Ingredients

• about 680 g Boneless, skinless chicken thighs
• about 225 g Rice noodles
• 1 cup Carrots
• 1 cup Cucumber
• 0.25 cup Mint leaves
• 0.25 cup Cilantro
• 0.25 cup Rice vinegar
• 2 tbsp Fish sauce
• 2 tbsp Lime juice
• 1 tbsp Sugar
• 2 cloves Garlic
• 0.25 tsp Red pepper flakes
• 2 tbsp Peanut oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large heavy-bottomed pot of water to a rolling boil over high heat. Add the about 225 g rice noodles and cook for 3 to 5 minutes, or until they are tender but still have a slight chew. Immediately drain the noodles in a colander and rinse them thoroughly under cold running water to stop the cooking; set them aside to drain completely.
2. 2Prepare the vegetables: Cut the 1 cup carrots into thin matchsticks, approximately 5.08 cm (5 cm) long. Cut the 1 cup cucumber into thin matchsticks, approximately 5.08 cm (5 cm) long. Roughly chop the 0.25 cup mint leaves and the 0.25 cup cilantro leaves; set all prepared vegetables aside.
3. 3Prepare the chicken: Cut the about 680 g boneless, skinless chicken thighs into 2.54 cm (2.5 cm) pieces. Mince the 2 cloves garlic very finely.
4. 4Make the Nuoc Cham dressing: In a medium bowl, combine the 0.25 cup rice vinegar, 2 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp sugar, the minced 2 cloves garlic, and the 0.25 tsp red pepper flakes. Whisk vigorously for 1 to 2 minutes, until the sugar is completely dissolved and the dressing is well combined; set aside.
5. 5Cook the chicken: Heat the 2 tbsp peanut oil in a large 30.48 cm skillet over medium-high heat until it shimmers, reaching approximately 175°C. Add the about 680 g chicken pieces to the hot skillet and cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 74°C when measured with a meat thermometer.
6. 6Assemble the bowls: Divide the cooked about 225 g rice noodles evenly among four individual serving bowls. Arrange the cooked about 680 g chicken, the matchstick 1 cup carrots, and the matchstick 1 cup cucumber neatly over the noodles in each bowl.
7. 7Garnish and serve: Evenly sprinkle the chopped 0.25 cup mint leaves and the chopped 0.25 cup cilantro over the chicken and vegetables in each bowl. Drizzle the prepared Nuoc Cham dressing generously over each bowl and serve immediately.

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