Thai Chicken Noodle Salad

• 1/3 cup light soy sauce
• 2 tbsp lime juice
• 1/2 tbsp rice wine vinegar
• 1/2 tbsp brown sugar
• 1/2 tsp chili flakes
• 4 None chicken thighs, trimmed
• 8 oz vermicelli noodles
• 1 None red pepper, seeded, sliced
• 1 None carrot, cut into ribbons
• 1 None mini cucumber, cut into ribbons
• 2 sprigs mint leaves
• 1 sprig basil leaves
• 2 cups bean sprouts
• 1 tbsp oil
• 1/2 cup peanuts
• 1 None red chili, sliced

1. In a bowl, whisk together soy, lime juice, vinegar, sugar and chili flakes. Pour half over chicken in shallow dish. Turn to coat. Chill 30 minutes.
2. To make salad, prepare noodles following packet instructions. Drain. Toss in a large bowl with pepper, carrot, cucumber, and half the mint, basil and sprouts.
3. in a frying pan, heat oil on medium. Cook chicken for 3-5 minutes, each side, until cooked through. Cool slightly before slicing.
4. Divide salad between serving bowls. Top with chicken. Drizzle with remaining marinade. Top with remaining mint, basil, bean sprouts, peanuts, and sliced chili.

soy sauce, lime juice, rice wine vinegar, brown sugar, chili flakes, chicken thighs, vermicelli noodles, red pepper, carrot, cucumber, mint, basil, bean sprouts, oil, peanuts, red chili

Taken from recipes-plus.com/api/v2.0/recipes/28633 (may not work)