Spicy Grilled Chicken Salad with Noodles

INGREDIENTS

• 1 tablespoon rice wine vinegar
• 2 cloves garlic, crushed
• 1 tablespoon toasted sesame oil
• 2 teaspoons chili garlic sauce
• 1 cup julienned carrots
• 2 cups shredded Savoy cabbage
• 2 teaspoons Sriracha
• 6 medium chicken thighs on the bone, with the skin on
• 8 ounces pad thai rice noodles
• 1 teaspoon Sriracha (more to taste)
• 1 red pepper, seeded and thinly sliced
• 6 tablespoons walnut oil
• 5 tablespoons fish sauce
• Sea salt
• 1/3 cup lime juice
• 1 clove garlic, minced
• 1 jalapeno, seeded and thinly sliced
• 1 tablespoon light brown sugar
• 1 1/2 tablespoon lime juice
• 2 tablespoons fish sauce
• Small handfuls fresh basil leaves, roughly chopped
• Small handfuls fresh mint leaves, roughly chopped
• 1 cup thinly sliced sugar snap peas (sliced on the diagonal)
• 3 scallions, white and green parts, thinly sliced