8chicken thighs on the bone, skin on40 gmlight palm sugar, finely chopped20 gmgalangal, coarsely chopped6kaffir lime leaves, coarsely torn3garlic cloves, coarsely chopped2lemongrass stalks (white part only), coarsely chopped1small red chilli, coarsely chopped60 ml (¼ cup) eachsoy sauce and fish sauce2 tbspvegetable oilRice noodles and cucumber200 gmrice stick noodles2Lebanese cucumbers, coarsely chopped¾ cup(loosely packed) each coriander, Vietnamese mint and mint, plus extra of each to serve2spring onions, thinly sliced40 gmlight palm sugar, coarsely chopped1garlic clove, coarsely chopped1small red chilli, coarsely chopped2 tbsp eachlime juice and fish sauce
Preheat oven to 200C. Slash chicken skin, place in a non-reactive bowl and set aside.
Process palm sugar, galangal, kaffir lime leaves, garlic, lemongrass and chilli in a food processor to a coarse paste, add soy sauce, fish sauce and oil and process to combine. Pour over chicken, toss to coat and set aside to marinate (10 minutes).
For rice noodles and cucumber, place noodles in a bowl, cover with boiling water and set aside until tender (5 minutes). Drain, refresh under cold running water, drain well, combine with cucumber, herbs and spring onion and set aside. Pound palm sugar, garlic and chilli in a mortar and pestle to a fine paste, then stir in lime juice, fish sauce and 2 tbsp hot water. Just before serving, combine with noodles.
Heat a large frying pan over medium-high heat. Drain chicken, place skin-side down in pan, cook until browned (4-5 minutes), turn, cook for 2 minutes, then turn again. Transfer pan to oven and roast until chicken is cooked through (10-12 minutes). Serve hot chicken and rice noodles and cucumber with extra herbs.