Prep Time: 30 min. (+1 hr. marinating); Cook Time: 20min.
Make the Marinade: Peel the garlic. Peel and slice the ginger and combine with sugar, fish sauce, soy sauce, five spice powder, and garlic in the jar of a blender and blend until smooth. Combine with the chicken thighs in a zip lock bag or bowl. Let marinate in the refrigerator for at least an hour or up to overnight.
Make the Noodle Bowl: Preheat grill. Place the rice noodles in a large bowl, cover with cool water and set aside to soak for at least 10 minutes. Peel and thinly slice shallot. Thinly slice the jalapeño and cucumber. Pick the mint, basil, and cilantro leaves from their stems and set aside. Juice 2 of the limes into a small bowl. Chop the peanuts. Cut the last lime into wedges.
In the bowl with the lime juice, add sugar, fish sauce, and rice vinegar. Whisk well until sugar has dissolved. Add about ½ cup of this mixture to the matchstick carrots and toss well to combine, then set aside to marinate. Add the sliced shallots and jalapeño to the remaining sauce.
Remove the chicken thighs from the marinade and pat dry. Place on grill and cook, turning once or twice, until the internal temperature reaches 165°F, about 15 minutes.
While the chicken is cooking, bring a large pot of water to a boil. Drain the soaked noodles and then add to the boiling water, cooking until just tender, about 2 minutes. Drain well.
Slice the chicken thighs. Divide the rice noodles between 4 bowls. Top with the marinated carrots, cucumbers, sliced chicken, mint, basil, and cilantro leaves. Sprinkle with the chopped peanuts and serve with the dipping sauce and lime wedges.
Approximate Nutritional Information (Per serving): Calories 630, Fat 13g, Sat Fat 3g, Trans Fat 0g, Cholesterol 105mg, Sodium 2680mg, Total Carbohydrate 101g, Fiber 5g, Sugars 39g, Protein 30g