Lemongrass Chicken Noodle Bowl with Peanut Sauce
Recipe Type: Main
Serves: 4 bowls
  • ¼ cup lime juice
  • 1 shallot, finely minced
  • 2 garlic cloves, minced
  • 2 tablespoons finely chopped lemongrass (I use the stuff from a tube)
  • 1 tablespoon canola oil plus 1 teaspoon
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 1¼ cup boneless, skinless chicken thighs
  • 8 ounces thin rice noodles
  • 3 small cucumbers, sliced
  • 1 large carrot, shredded on the large grates of a cheese grater
  • Fresh basil leaves
  • Fresh cilantro leaves
  • 4 scallions, chopped
  • Store bought peanut sauce, for serving
  1. In a large bowl, whisk together lime juice, shallot, garlic, lemongrass, 1 tablespoon canola oil, soy sauce, fish sauce and brown sugar. Season with salt and black pepper. Add chicken and toss to combine, Refrigerate at least 4-24 hours to marinate.
  2. When ready to eat, bring a large pot of water to a boil. Cook rice noodles for 2-4 minutes until tender. Drain and rinse with cold water.
  3. Heat remaining oil in a large skillet on medium high heat. Add chicken and saute about 4 minutes per side until cooked through and slightly charred. Remove to a cutting board and let cool 10 minutes before slicing.
  4. Divide rice noodles between bowls. Top with cucumber, carrot, herbs, and chicken. Drizzle with peanut sauce before serving.
Chicken adapted from this recipe from Bon Appetit.
Recipe by Honest Cooking at http://honestcooking.com/lemongrass-chicken-noodle-bowl-peanut-sauce/