with Rice Noodles, Carrots, Tomatoes and Lettuce
Ingredients: Chicken thighs • Romaine lettuce • Rice noodles (rice, water) • Roma tomato • Nuoc cham sauce (anchovies, soy) (water, sugar, rice vinegar, lime juice from concentrate, fish sauce powder (fermented anchovies, maltodextrin, salt), salt, garlic, vegetable oil, dried chilies, salted anchovies, natural flavour (soy), xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Lime • Carrot • Fish sauce (anchovies) (water, rice vinegar, salt, sugar, fish sauce powder (anchovies, maltodextrin), lime juice from concentrate, anchovies, disodium inosinate and guanylate, seasoning, yeast extract, xanthan gum, lactic acid, caramel, potassium sorbate, sodium benzoate) • Peanuts • Lemongrass • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Cilantro • Garlic.
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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