Adaptations:

• Chicken thighs work even better here than breast — they stay juicier during the pan fry and handle the marinade better without drying out.

• Swap the cashews for peanuts or any other nuts you prefer.

• Tamari can replace the soy sauce to make this gluten-free (check your hoisin label too).

• If you don't eat fish, skip the fish sauce and add an extra splash of soy — the depth won't be quite the same but it still works.

• The marinade doubles as a sauce for tofu if you want a plant-based version; press the tofu well first and pan-fry in the same way.

• For a lighter bowl, replace half the noodles with extra salad or spiralised cucumber.

Storage:

• The marinated chicken can be kept raw in the fridge for up to 24 hours before cooking.

• Cooked chicken keeps for up to 3 days in an airtight container — reheat in a pan with a splash of water to loosen the glaze.

• Keep noodles, salad, and toppings separate and assemble fresh; rice noodles stored in dressing will go soft and sticky.

Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment ❤︎⁠!