• 1/2 cup sweet chilli sauce
  • 1 tablespoon fish sauce
  • 3 garlic cloves, finely chopped
  • 2cm piece fresh ginger, peeled, finely chopped
  • 1/3 cup chopped fresh coriander leaves
  • 3 coriander roots, washed, finely chopped
  • 2 teaspoons finely grated lime rind
  • 1/4 cup soy sauce
  • 1/4 cup lime juice
  • 8 chicken thigh fillets, skin on (see notes)
  • Step 1 Combine sweet chilli sauce, fish sauce, garlic, ginger and coriander leaves in a jug. Season with pepper. Divide mixture in half. Add coriander root, lime rind and soy sauce to 1 half to make the marinade Add lime juice to remaining half, to make the dressing.
  • Step 2 Place chicken in a shallow glass or ceramic dish. Pour over marinade. Turn to coat. Cover. Refrigerate for 4 hours or overnight. Cover and refrigerate dressing.
  • Step 3 Heat a greased barbecue hotplate on medium-low heat. Cook chicken, for 5 to 6 minutes each side or until browned and cooked through. Transfer to a plate. Cover, stand for 5 minutes to rest.
  • Step 4 Meanwhile, make Noodle salad Place pumpkin in a heatproof, microwave-safe bowl. Add 1 tablespoon cold water. Cover. Microwave on HIGH (100%) for 3 to 4 minutes or until tender, adding the beans for the last minute of cooking. Rinse under cold water. Drain well.
  • Step 5 Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water. Drain. Transfer to a large bowl. Using kitchen scissors, cut noodles into 5cm lengths. Add pumpkin, beans, capsicum, tomato, coriander, mint and nuts. Season with salt and pepper. Toss to combine.
  • Step 6 Serve chicken with noodle salad and drizzle with dressing.