Spicy chicken thighs with cucumber and cashew salad recipe
 This hot chicken and cool noodle salad combines bright lime and chilli flavours to spice up a summer lunch. Each serving provides 544kcal, 42g protein, 60g carbohydrate (of which 17g sugars), 15g fat (of which 3g saturates), 3g fibre and 3.3g salt. 3 tbsp fish saucefreshly ground black pepper, to taste3 garlic cloves, peeled, crushed2 large red chillies, finely chopped2 tsp sugar8 chicken thighs, bone and skin removed2 tbsp vegetable oil 3 tbsp fish sauce freshly ground black pepper, to taste 3 garlic cloves, peeled, crushed 2 large red chillies, finely chopped 2 tsp sugar 8 chicken thighs, bone and skin removed 2 tbsp vegetable oil 3 tbsp lime juice3 tbsp caster sugar200g/7oz vermicelli rice noodles2 cucumbers, halved and thinly slicedsmall handful fresh mint leaves4 spring onions, sliced finely2 tbsp cashews, crushed 3 tbsp lime juice 3 tbsp caster sugar 200g/7oz vermicelli rice noodles 2 cucumbers, halved and thinly sliced small handful fresh mint leaves 4 spring onions, sliced finely 2 tbsp cashews, crushed Method For the spicy chicken thighs, whisk the fish sauce, pepper, garlic, chillies and sugar together in a bowl. In a separate bowl, pour half the marinade over the chicken thighs. Cover with cling film and refrigerate for 20 minutes. Reserve the rest of the marinade.For cucumber and cashew salad, make a dressing by adding the lime juice and sugar to the reserved marinade, stirring until the sugar has dissolved.In a heat-proof bowl, cover the vermicelli with boiling water and leave for a minute or so until the noodles have softened. Drain and rinse the noodles under cold water. Mix the drained noodles in a large bowl with the cucumber, mint, spring onions, cashews and the dressing until well combined.Remove the chicken thighs from the marinade, shaking off any excess. Fry the chicken thighs in the oil in a large frying pan over medium-high heat for 3-4 minutes on each side, or until cooked through. (You may have to do this in batches.) To serve, divide the cucumber and cashew salad among four plates, slice the chicken and place alongside. For the spicy chicken thighs, whisk the fish sauce, pepper, garlic, chillies and sugar together in a bowl. For the spicy chicken thighs, whisk the fish sauce, pepper, garlic, chillies and sugar together in a bowl. In a separate bowl, pour half the marinade over the chicken thighs. Cover with cling film and refrigerate for 20 minutes. Reserve the rest of the marinade. In a separate bowl, pour half the marinade over the chicken thighs. Cover with cling film and refrigerate for 20 minutes. Reserve the rest of the marinade. For cucumber and cashew salad, make a dressing by adding the lime juice and sugar to the reserved marinade, stirring until the sugar has dissolved. For cucumber and cashew salad, make a dressing by adding the lime juice and sugar to the reserved marinade, stirring until the sugar has dissolved. In a heat-proof bowl, cover the vermicelli with boiling water and leave for a minute or so until the noodles have softened. In a heat-proof bowl, cover the vermicelli with boiling water and leave for a minute or so until the noodles have softened. Drain and rinse the noodles under cold water. Mix the drained noodles in a large bowl with the cucumber, mint, spring onions, cashews and the dressing until well combined. Drain and rinse the noodles under cold water. Mix the drained noodles in a large bowl with the cucumber, mint, spring onions, cashews and the dressing until well combined. Remove the chicken thighs from the marinade, shaking off any excess. Fry the chicken thighs in the oil in a large frying pan over medium-high heat for 3-4 minutes on each side, or until cooked through. (You may have to do this in batches.) Remove the chicken thighs from the marinade, shaking off any excess. Fry the chicken thighs in the oil in a large frying pan over medium-high heat for 3-4 minutes on each side, or until cooked through. (You may have to do this in batches.) To serve, divide the cucumber and cashew salad among four plates, slice the chicken and place alongside. To serve, divide the cucumber and cashew salad among four plates, slice the chicken and place alongside.