Grilled Chicken Satay over Rice Noodles with Cucumber & Radish Salad

Directions

1. If using wooden skewers, soak 4–6 of them in water until ready to use.
2. Make the satay sauce by juicing half the lime and mincing the ginger; stir together with peanut butter, fish sauce, water, brown sugar, and spices until smooth.
3. Bring a medium saucepan of water to a boil, then remove from heat and add the rice noodles; let them soak for about 10 minutes, then drain and rinse under cold water.
4. Pat the chicken dry and cut into bite-sized pieces; toss with half of the satay sauce in a bowl to coat, setting the rest aside for serving.
5. Preheat a grill pan or skillet over medium-high heat and lightly oil the surface.
6. Thread the chicken onto skewers (or cook the pieces directly on the pan) and grill, turning as needed, until cooked through, about 8–10 minutes.
7. For the salad dressing, juice the remaining lime into a bowl and whisk in neutral oil, fish sauce, brown sugar, salt, and a pinch of pepper.
8. Slice the cucumber and radishes into thin rounds and add them to the dressing; toss to coat.
9. Shave cilantro leaves from the stems and roughly chop the mint; add to the salad and toss with the vegetables.
10. To serve, arrange the noodles on plates, top with the chicken skewers, and spoon the remaining satay sauce over the chicken and salad.