Vietnamese Noodle Salad With Grilled Chicken | Oregonian Recipes

Ingredients

• 2 tablespoons vegetable oil
• 3 cloves minced garlic (divided)
• 1/4 cup plus 3 tablespoons fish sauce (divided; most are gluten-free, but read the label)
• 4 tablespoons granulated sugar (divided)
• Grated zest of 1 lime
• 1/4 teaspoon crushed red pepper flakes
• 1 pound boneless, skinless chicken thighs
• 6 tablespoons fresh lime juice
• 1 tablespoon sliced jalapeño chile, or more to taste
• 1 6.75-ounce package dried rice vermicelli
• 1 cup thinly sliced cucumbers
• 3 cups shredded or thinly sliced mixed vegetables such as carrots, lettuce, green onions, daikon radish or bean sprouts
• 1 cup lightly packed fresh cilantro and/or mint leaves
• 1/3 cup chopped peanuts