Vietnamese-Style Chicken with Fragrant Rice Noodles

cooking.nytimes.com

Joan Haiden

5 tablespoons lime juice

2 tablespoons safflower or canola oil

3 tablespoons Asian fish sauce

2 tablespoons minced garlic

2 tablespoons peeled, minced ginger

2 tablespoons turbinado sugar

2 Thai chile peppers, stemmed and minced

2 pounds boneless, skinless chicken thighs

Kosher salt and black pepper

3 tablespoons low-sodium soy sauce

12 ounces pad Thai rice noodles

4 ounces snap peas (about 1 cup), strings removed and cut diagonally into ¼-inch pieces

1 cup half-sour pickles, quartered lengthwise and cut into ¼-inch pieces

½ cup chopped basil leaves

½ cup chopped cilantro leaves

Lime wedges, for serving

Directions at cooking.nytimes.com

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