Ingredients

1/2 head iceberg lettuce

1 small seedless cucumber

2 oz roasted peanuts

3 1/2 oz rice vermicelli noodles

3 tbsp veg oil

1 1/4 - 1/2 lbs boneless, skinless chicken thighs cut into bite sized pieces

2 stalks lemongrass (tender interior protion only) finely chopped

2 cloves garlic, finely chopped

4 shallots, finley chpped

1 - 2 fresh red chili peppers, seeded and finely chopped

1 1/2 tsp sugar

Salt

1 1/2 tbsp fish sauce

2 tbsp water

Preparation

  1. Shred or chop lettuce, chop cucumber and coarsely chop peanuts.
  2. Bring 2 c water to boil. Place rice noodles in large bowl. Add boiling water, cover and set aside for about 10 mins.
  3. Place paper towel on plate. In large skillet over med-high heat add 2 tbsp oil unitl hot but not smoking. Add chic and cook (may have to do in batches)stirring occasionally until brown but not cooked through. Transfer to plate and set aside.
  4. Wipe skillet with paper towel and return to med-high heat. Add remaiing oil, lemongrass, garlic, shaloots and peppers and stir frequently unitl fragrant but not brown, about 2 mins.
  5. Return chic to pan, sprinkle with sugar and salt to taste stirring frequently until chic begins to carmelize, about 2 mins. Add fish sauce and water, cover and cook until sauce has slightly thickened, about 3-4 ins. Drain pasta and divide into bowls. Top with lettuce, chic mix cucumber and peanuts.