Rice noodles with lemongrass chicken

Yield: 1 servings

Measure Ingredient
¼ cup Very hot or boiling water 50 mL
3 tablespoons Sugar 45 mL
3 tablespoons Fish sauce 45 mL
3 tablespoons Rice vinegar 45 mL
3 tablespoons Lime juice 45 mL
½ teaspoon Hot Asian chili paste 2 mL
1 Clove garlic; minced 1
½ pounds Vermicelli rice noodles 250 g
2 cups Shredded lettuce 500 mL
2 cups Bean sprouts; (very fresh) 500 mL
1 cup Shredded basil; mint and cilantro
; 250 mL
½ English cucumber; sliced very thin
; 125 mL
1 Carrot; grated 1
½ cup Sugar 125 mL
3 tablespoons Water 45 mL
¼ cup Extra water 50 mL
1 Clove garlic; minced 1
1 tablespoon Lemon grass; minced 15 mL
2 Shallots; thinly sliced 2
1 tablespoon Fish sauce 15 mL
1 tablespoon Soy sauce 15 mL
1 pounds Boneless; skinless chicken
; 500 g
2 tablespoons Chopped; roasted peanuts 25
; mL

SAUCE

NOODLES

RAW VEGETABLES

CHICKEN

Combine hot water with sugar to dissolve. Add fish sauce, rice vinegar, lime juice, hot sauce and garlic. Reserve.

Cook noodles 3 to 5 minutes in boiling water until just tender. Chill under cold water. Drain.

Line a platter with lettuce, bean sprouts, herbs, cucumber and carrot.

Fluff cold noodles on top.

Combine sugar and water in a medium saucepan. Cook over high heat until mixture turns a golden caramel colour. Standing back, in case mixture bubbles and splatters, add water, garlic, lemon grass, shallots, fish sauce, soy sauce. Marinate chicken in this mixture for ½ hour to overnight.

Heat oil in wok. Lift out chicken from marinade and add. Brown. Add liquid and cook until sauce becomes syrupy.

Spoon chicken and sauce over noodles. Sprinkle with peanuts.

Serve with reserved sauce over top or individually as a dip.

Converted by MC_Buster.

NOTES : Makes 4 to 6 servings.

Converted by MM_Buster v2.0l.

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