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Marinate chicken: In a large bowl, whisk together all ingredients except chicken until sugar dissolves. Toss chicken in marinade, cover bowl and refrigerate 30 minutes. Divide chilled chicken among 4 skewers, cover and refrigerate until ready to use. (This step may be done a day ahead.) 2. Make noodle salad: Cook noodles in a pot of boiling water until al dente, according to package directions. Strain, then refresh noodles in a bowl of ice water. Drain, then place in a bowl. Toss with sesame oil, cover and set aside. In a separate bowl, toss together scallions, cucumbers, carrots, cilantro, Thai basil, mint and ginger. Cover bowl and set aside. 3. Make dressing: Use a mortar and pestle to pound garlic, chilies and sugar together until thoroughly crushed. Stir in fish sauce and lime juice. Set aside. 4. Preheat broiler. Remove chicken skewers from refrigerator and place on a baking sheet. Place under broiler and cook until exterior is nicely caramelized and interior is cooked through but still juicy, 3-4 minutes per side. RELATED Meat on the Side: Modern Menus Shift the Focus to Vegetables 5. Meanwhile, toss together chilled noodles and vegetables. Toss salad with enough dressing to coat. Serve any remaining dressing on the side. If desired, add Sriracha for more heat. 6. To serve, divide noodle salad among 4 chilled plates, top each with one chicken skewer and sprinkle with peanuts.
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Japanese buckwheat noodles — cold zaru soba, hot broth
Thick wheat noodles — kitsune udon, yaki udon, hot pot
Pre-mixed pad Thai sauce — tamarind, fish sauce, sugar balance
Electric noodle maker — extrude fresh ramen, udon, pasta
The definitive Thai food encyclopedia — history, technique, 650 pages