Start by preparing the salsa - finely chop all of the vegetables and add everything to a bowl except for the coriander. Add vinegar, a pinch of salt and sugar, and lime juice, stir to combine and refrigerate for at least an hour. After it’s been pickled, drain off the vinegar then toss with chopped coriander.
For the sauce, whisk together peanut butter, sriracha, lime juice, water, and fish sauce. Set aside.
Julienne the spring onions and ginger, and mince the garlic. For the caramel, melt the sugar over a medium heat. Once it’s a brown/red colour, carefully add the water (it will bubble up and spit), and whisk. Set aside.
Once slightly cooled, add the soy sauce, fish sauce, and rice vinegar to the caramel mixture.
Into a non-stick pan, add a splash of oil and cook the chicken thighs until nicely browned on both sides. Add the caramel mixture along with the spring onions, garlic, and ginger and cook on medium/low, turning frequently until the chicken is cooked through and the sauce has reduced to a glaze.
Meanwhile, cut the rice paper up into evenly sized triangles. Heat a shallow pan with about 1 inch of vegetable oil. Once it’s hot enough, add a double layer of rice paper (two triangles on top of each other). They’ll quickly puff up, then remove and place on a paper towel lined plate.
When the chicken is ready, dice it up. Build the nachos, starting with the rice paper ‘tortillas’, then the caramel chicken, a drizzle of sauce, salsa, then finish with some coriander and lime wedges. Enjoy!