• 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 chop white and palest green parts very finely.
• 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.

• Half 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 hot, add chicken. Cook for 6-7 min on one side, until browned. Flip chicken, then cover and continue cooking for another 6-7 min, until cooked through.**
• Reduce heat to low. Add 2 tbsp (4 tbsp) 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, 1 tbsp (2 tbsp) water. Stir to combine.
• To another small bowl, add carrots and 1 tbsp (2 tbsp) of the nuoc cham sauce. Stir to combine. Season with salt.

• Thinly slice chicken.
• To 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 lime wedge over top.

If you've opted to get chicken breasts, prep in the same way the recipe instructs you to prep chicken thighs. Increase pan-frying time to 6-7 min per side.**