Description
Flavorful chicken thighs marinated in a vibrant lemongrass dressing are served over rice noodles with fresh veggies. A delicious peanut sauce adds the perfect finishing touch.
Ingredients
Units
Scale
- 1/4 cups (60 ml) lime juice
- 1 shallot
- 2 garlic cloves
- 2 tbsp finely chopped lemongrass
- 2 tbsp (30 ml) canola oil
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) fish sauce
- 2 tsp brown sugar
- 1 1/4 cups (296 ml) boneless (skinless chicken thighs)
- 8 ounces (227 g) thin rice noodles
- 3 small cucumbers
- 1 large carrot
- Fresh basil leaves
- Fresh cilantro leaves
- 4 scallions
- Store bought peanut sauce
Instructions
- Whisk together lime juice, shallot, garlic, lemongrass, 1 tablespoon canola oil, soy sauce, fish sauce, and brown sugar in a large bowl. Season with salt and pepper. Add chicken and toss to combine. Refrigerate for at least 4-24 hours to marinate.
- 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 over medium-high heat (approximately 350°F/177°C). Add chicken and sauté for about 4 minutes per side until cooked through and slightly charred. Remove to a cutting board and let cool for 10 minutes before slicing.
- Divide rice noodles between bowls. Top with cucumber, carrot, herbs, and chicken. Drizzle with peanut sauce before serving.
Notes
- For a more intense lemongrass flavor, lightly bruise the lemongrass stalks before chopping.
- If you don’t have fish sauce, you can substitute with an extra teaspoon of soy sauce and a pinch of salt.
- Leftovers can be stored in the refrigerator for up to 3 days; the flavors will meld beautifully overnight.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10
- Sodium: 700
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 35
- Cholesterol: 100