Fiery Chicken and Rice Noodles | Club House

Ingredients

• 1 pound (500 g) boneless, skinless chicken thighs
• 2 tsps (10 ml) kosher salt
• 4 tsps (20 ml) fiery divided
• 1 tbsp (15 ml) canola oil
• 1/4 cup (60 ml) fish sauce
• 1/4 cup (60 ml) warm water
• Juice of 3 limes
• 1 1/2 tbsps (22 ml) brown sugar
• 1 pound (500 g) rice vermicelli noodles cooked according to package instructions
• 1 Persian cucumber thinly sliced
• 1 bunch fresh cilantro leaves torn
• 1 bunch fresh mint leaves torn
• 1/4 red onion thinly sliced
• 1/3 cup (75 ml) unsalted peanuts roughly chopped
• Lime wedges for serving