Lemongrass Chicken with Rice Noodle Salad and Curry Vinaigrette  

• 1 lb boneless skinless chicken thighs

Marinade

• 3 tbsp minced lemongrass
• 1 tbsp minced ginger
• 2 tsp minced garlic
• 1/4 cup fish sauce
• 1/4 cup rice vinegar
• 1 tsp sriracha
• 2 tbsp cilantro
• 1 cup soy oil

Noodle Salad

• 1 lb rice noodles, soaked then drained
• 1 carrot, shredded
• 2 cup shredded Napa cabbage
• 4 green onions, chopped
• 6 mine leaves, chopped
• 1 red pepper, julienned

Thai Red Curry Vinaigrette

• 1/4 cup lime juice
• 2 tbsp Thai red curry paste
• 1/4 cup toasted sesame oil
• 2 tbsp rice vinegar
• 1 tsp minced ginger