This was an awesome meal if you like Vietnamese cuisine. Too bad I didn't remember to take a photo until we had about four bites remaining, but you get the idea!
Bring a pot of water to a boil, then add noodles, reduce heat to soft boil, cook 4 1/2 minutes, then drain and rinse with cold water until noodles are cooled. Set aside.
Marinate chicken thighs in 2 tablespoons fish sauce, honey, basil, oil, black pepper for 10 minutes.
Grill chicken on medium high heat until cooked through, about 4 minutes a side. Once cooked through, remove from heat. Set aside until ready to assemble salad.
Prepare the sauce by combining sliced chilis/peppers, garlic, 4 tablespoons fish sauce, water and sugar in a small bowl, stir until sugar dissolves. Set aside.
Toss greens with cilantro and basil and place as a mound in a medium sized salad bowl.
Add cooked noodles on top. Slice chicken and place on top of noodles. Garnish with herbs.