Thai Tamarind Chicken With Glass Rice Noodles

Step 1
Combine soy sauce, palm sugar, fish sauce, Sriracha sauce, tamarind concentrate, sesame oil, garlic, ginger, and cayenne pepper in a large zip-top bag. Add chicken and marinate in a refrigerator, 3 to 4 hours, or overnight.

Step 2
Preheat an outdoor grill for medium heat and lightly oil the grate.

Step 3
Remove chicken from bag, reserving marinade. Cook on the preheated grill until no longer pink inside and juices run clear, 15 to 20 minutes.

Step 4
Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.

Step 5
Pour reserved marinade into a saucepan over medium-high heat. Bring to a boil, reduce heat to a simmer, and cook sauce until reduced, 4 to 5 minutes.

Step 6
Slice grilled chicken and place over noodles. Top with sauce as desired.