Vermicelli Noodle Bowls with Chicken

In a large mixing bowl, combine the sweet chili sauce, lime juice, oil, soy sauce, and sugar.
Finely grate or crush the garlic into the dressing, and add the fish sauce. Mix to combine. Season to taste with salt and pepper, if needed. Dressing can be made and refrigerated up to 24 hours in advance.

Place the chicken thighs in a large bowl and rub with 2 to 3 tablespoons of the dressing. Cover and marinate the chicken in the refrigerator while you prepare the noodles, or let the chicken marinate for up to 1 day.
Place the noodles into a large bowl and cover with boiling water. Use a fork to gently tease them out of their nests, then set aside until softened, 5 to 6 minutes. Drain in a colander and rinse with cold water until completely cooled. Tip into the large mixing bowl of remaining dressing.
Heat oil in a large skillet over high heat until hot, then add the chicken thighs in a single layer and fry until cooked through to an internal temperature of 165°F (74°C), 4 to 6 minutes per side. Set aside on a cutting board and season with a little salt. Slice the chicken thighs.
Add the bean sprouts to the noodles. Use a vegetable peeler to peel the carrots and cucumber into ribbons directly into the bowl of noodles – discard the seedy middle of the cucumber.
Finely chop the red chile and add to the bowl along with the leaves from the herbs. Toss really well. Season to taste with salt and pepper, if needed.
☞ TESTER TIP: Use your hands or tongs to really toss the noodles and vegetables together well.
Pile into bowls or on a platter. Arrange the sliced cooked chicken thighs on top. Sprinkle with the remaining fresh herb leaves and crispy onions or peanuts. Serve with lime wedges.