vermicelli noodle salad with peanut sauce and chicken Vermicelli noodle salad with peanut sauce and chicken. For the chicken: into a food processor bowl, add 4 shallots, 6 garlic cloves, 1 teaspoon each: salt, white pepper, chicken bouillon, smoked paprika, ground coriander and cumin. Then 2 tablespoons oil and 1/3 cup sweet soy sauce (kecap manis). Blend until smooth. Into a large bowl, add 3 lbs of boneless skinless thighs. Toss and marinate for at least an hour. Longer if possible. Cook in the air fryer at 400F for 22 minutes, flipping halfway or until internal temperature reaches 165F Spicy peanut sauce: 1 tablespoon peanut sauce 1 inch ginger, grated 1 garlic clove, grated Juice of 1/2 lime 1 tablespoon hoisin sauce 1 tablespoon soy sauce Sambal to taste 1 teaspoon sesame oil - whisk ingredients together adding warm water to thin it out as desired. Salad: Soak 1 bundle of vermicelli noodles with hot water for 3 minutes. Rinse with cold water and add to a bowl, add 1/4 cup coleslaw mix, sliced onion, bell pepper, cucumber, chopped green onion, cilantro and mint, 1/4 cup edamame (optional) pour peanut sauce and toss. Top with chicken. Enjoy!