Step 1

For marinade, blitz all the ingredients in a food processor until smooth. With a rolling pin or meat tenderiser, pound the chicken thighs to flatten them to an even thickness. Place in a shallow dish, add marinade and rub it into the chicken. Refrigerate, covered, for at least 2 hours and up to 12 hours.

Step 2

For the dressing, whisk together all the ingredients until the sugar has dissolved, then whisk in 4 tbs cold water and set aside.

Step 3

Place noodles in a large heatproof bowl and cover with boiling water. Leave to soak for 15 minutes until soft. Drain, rinse well under cold water and drain again. Set aside to cool and drain completely.

Step 4

Preheat grill to high. Line a baking tray with foil and add chicken in a single layer. Pour remaining marinade over chicken. Grill for 5-7 minutes each side until browned and crisp in places. Set aside to cool slightly.

Step 5

Divide lettuce among 4 bowls and top with noodles, cucumber, carrot and bean sprouts. Lightly toss the ingredients. Top each bowl with a chicken thigh, sliced on the diagonal. Sprinkle with spring onion, mint, Thai basil and peanuts. Serve with the dressing on the side.