Yield: 4-6 servings


For the salad:

  • 1½ tbsp. lime juice
  • 2 tbsp. fish sauce
  • 1 tbsp. light brown sugar
  • 2 tsp. chile-garlic sauce
  • 1 tsp. sriracha
  • 2 cloves garlic, minced or pressed
  • 6 skin-on, bone-in chicken thighs
  • 2 cups shredded green or savoy cabbage
  • 1 cup julienned carrots
  • 1 cup thinly sliced sugar snap peas
  • 1 red bell pepper, seeded and thinly sliced
  • 3 scallions, thinly sliced
  • 1 jalapeño, thinly sliced
  • Kosher salt, to taste
  • 8 oz. pad thai rice noodles (I prefer brown rice)
  • Handful of fresh basil and mint leaves, coarsely chopped

For the dressing: 

  • 6 tbsp. walnut oil
  • 1/3 cup freshly squeezed lime juice
  • 5 tbsp. fish sauce
  • 1 tbsp. toasted sesame oil
  • 1 tbsp. rice vinegar
  • 1 tbsp. light brown sugar
  • 2 tsp. sriracha
  • 1 clove garlic, minced or pressed
  • ½ tsp. kosher salt
« »
  • step 1: HideShow Images

    In a wide shallow dish, combine the lime juice, fish sauce, brown sugar, chile-garlic sauce, sriracha, and garlic. Whisk together to blend. Add the chicken pieces to the marinade, and turn to coat. Cover and refrigerate for 3-6 hours.

  • step 2: HideShow Images

    To make the dressing, combine all dressing ingredients. Whisk together to blend. Taste and adjust seasoning as necessary. Set aside.

  • step 3: HideShow Images

    Set the chicken out to come to room temperature. Meanwhile, in a large bowl, combine the cabbage, carrots, peas, bell pepper, scallions, jalapeño, and a couple pinches of salt.

  • step 4: HideShow Images

    Heat a grill or grill pan to medium heat. (A heavy skillet with a bit of oil also works.) Remove the chicken thighs from the marinade, letting any excess drip back into the bowl. Sprinkle lightly with salt and all sides. Cook the thighs, skin side down first, until crisp and charred, about 7 minutes. Flip and grill until cooked through, 5-7 minutes more. Remove to a plate and set aside.

  • step 5: HideShow Images

    Bring a pot of water to boil. Once boiling, cook the noodles according to the package directions.  While boiling the water and cooking the noodles, shred the chicken thighs and add the meat to the bowl with the vegetables. When the noodles are cooked, drain and rinse under cold water for a minute or two. Drain again, and add to the bowl with the vegetables and chicken.

  • step 6: HideShow Images

    Add about half of the dressing to the bowl with the salad and toss well to coat. Taste and add more if necessary. Save the remainder for the next time you make this dish!