Ingredients
Scale
- 1/4 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
- 1 1/4 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)
Instructions
- 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.
- 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.
- 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.
- Divide rice noodles between bowls. Top with cucumber, carrot, herbs, and chicken. Drizzle with peanut sauce before serving.
Notes
Chicken adapted from this recipe from Bon Appetit.
- Category: Main