with Rice Noodles, Carrots, Tomatoes and Lettuce
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Chicken Thighs
270 g
Lemongrass
1 unit(s)
Garlic, cloves
2 unit(s)
Fish Sauce
2 tbsp
Soy Sauce
0.5 tbsp
Nuoc Cham
4 tbsp
Cilantro
7 g
Lettuce
1 unit(s)
Lime
1 unit(s)
Carrot, julienned
56 g
Rice Noodles
100 g
Peanuts, chopped
28 g
Tomato
1 unit(s)
Oil
1.5 tbsp
Salt
0.25 tsp
Pepper
0.13 tsp
Sugar
1 tbsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Bring a large pot of salted water to a boil (use same for 4 servings).
- Remove and discard outer layer of lemongrass, then halve lengthwise. Place lemongrass on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush, then very finely chop white and palest green parts.
- Peel, then mince or grate garlic.
- Pat chicken dry with paper towels.
- To a medium bowl, add lemongrass, half the garlic, fish sauce and 1/2 tbsp (1 tbsp) oil. Season with salt and peppper, then stir to combine. Add chicken and stir until chicken is coated. Set aside.
- To the boiling water, add rice noodles. Cook for 10-12 min, stirring occasionally, until tender but still slightly chewy to the bite.
- Drain rice noodles and rinse under warm water until slightly cool. Return to the pot. Add 1 tbsp (2 tbsp) oil. Stir to coat noodles.
- Halve tomato lengthwise, then cut into 1/4-inch half moons. Season with salt and pepper.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Remove and discard outer layer and stem of lettuce. Cut in half lengthwise, then cut into 1/2-inch pieces.
- Roughly chop cilantro.
- Heat a large non-stick pan over medium.
- When the pan is hot, add chicken. Cook for 3-4 min on one side, until browned. Flip chicken, then cover and cook for another 3-4 min, until cooked through.**
- Reduce heat to low. Add 2 tbsp (1/4 cup) water, soy sauce and 1 tbsp (2 tbsp) sugar. Cook for 1-3 min, stirring frequently, until chicken is glazed.
- To a small bowl, add nuoc cham, half the lime zest, half the lime juice, remaining garlic and 1 tbsp (2 tbsp) water. Stir to combine.
- To another small bowl, add carrots and 1 tbsp (2 tbsp) nuoc cham sauce. Stir to combine. Season with salt.
- Thinly slice chicken.
- To the rice noodles, add half the cilantro and remaining lime zest. Stir to combine.
- Divide rice noodles, carrots, tomatoes and lettuce between bowls. Top with chicken.
- Sprinkle remaining cilantro and peanuts over top.
- Serve remaining nuoc cham sauce on the side.
- Squeeze a lime wedge over top.
650
kcal
Calories
24
g
Fat
4.5
g
Saturated Fat
71
g
Carbohydrate
16
g
Sugar
7
g
Dietary Fiber
37
g
Protein
135
mg
Cholesterol
1240
mg
Sodium
0
g
Trans Fat
1100
mg
Potassium
125
mg
Calcium
4
mg
Iron
with Rice Noodles, Carrots, Tomatoes and Lettuce
with Rice Noodles, Carrots, Tomatoes and Lettuce
with Rice Noodles, Carrots, Tomatoes and Lettuce
