In a medium bowl or container, whisk together the ingredients for the marinade.

Add in the whole chicken thighs to the marinade making sure they’re completely coated. Cover and set aside in the fridge for 30 minutes while you prep.

In a small bowl, whisk together the garlic, lime juice, fish sauce, sugar, chili paste, and water until the sugar is dissolved. Set aside.

Bring a pot of salted water to a boil and then turn off the heat. Add the rice stick noodles and stir to loosen up the noodles. Set aside for 8-10 minutes until the noodles are cooked but not soft. Do not boil – too much starch will release and the noodles will be gummy.

Prep all the veggies and place on a platter so each person can assemble their own bowl. You may want to include other vegetables if desired.

Cook the spring rolls according to package directions.

Preheat a large skillet over medium heat until almost smoking. Add the oil and swirl to coat the pan before adding in the chicken.

Sear the first side for 5-6 minutes until well browned before flipping and browning the other side. Cook for another 5-6 minutes or until cooked through and no more pink remains (or to 165°F).

Set aside to a cutting board to rest for a minute before thinly slicing.

Serve in a large bowl with ½ cup beans prouts, ¼ cup lettuce, and other sliced veggies to taste. Top with spring rolls, lime wedges, and cilantro before adding ¼ cup of the nước chấm or to taste.