Rice Noodle Salad with Lemongrass Chicken

Rice Noodle Salad with Lemongrass Chicken
Adapted from Bonnie Stern’s HeartSmart Cooking for Family & Friends

Start to finish: 40 -50 minutes
Marinating time: 20 minutes to overnight
Broiling time: 10 minutes
Serves 8 (we made it for 4 and just cut everything in half)

Ingredients:
Lemongrass Chicken
1/2 cup granulated sugar
1/2 cup water
1 clove garlic, minced
1 tbsp lemongrass, finely chopped (or lemon zest)
2 shallots or 4 green onions-white parts only (scallions)thinly sliced
2 tbsp Thai fish sauce or soy sauce
1 1/2 lb/ 750g boneless, skinless chicken breasts

Rice Noodle Salad
1/2 lb/250g vermicelli noodles
2 cups shredded lettuce (Joanna left this out)
2 cups bean sprouts
1/2 English cucumber (long, lean and practically seedless), thinly sliced
1 carrot, grated
2 tbsp roasted peanuts, chopped
1/2 cup mixed fresh herbs (cilantro, basil & mint)

Thai Lime Dressing
1/4 cup boiling water
3 tbsp Thai fish sauce (if you don't have any, soy sauce will do)
3 tbsp sugar
3 tbsp rice wine vinegar
3 tbsp lime juice (lemon works in a pinch, but the taste is not as authentic)
1/2 tsp hotl chili paste
1 clove garlic, minced

Directions

Chicken marinade:
1. Combine sugar and half the water in a saucepan. Bring to a boil and without stirring, allow the mixture to brown but not burn. It will smell like caramel. Remove from heat and carefully add the rest of the water, garlic, lemongrass, shallots and fish sauce. Stir and allow to cool.

2. Add chicken to marinade in a ziplock bag or shallow dish, making sure the chicken is covered and allow to marinate for 20 minutes or so on the counter or overnight in the fridge.

3. Preheat the oven to broil and broil on a rack over a lipped cookie sheet for 5 minutes per side.
Rice noodle salad:
4. Place the vermicelli in a large bowl and cover with boilign water. Allow to rest for 10 minutes until softened. Drain well, rinse and cool.

5. Add bean sprouts, cucumber and carrot to the noodles.

Thai dressing:
6. In a small bowl combine all the dressing ingredients and mix well. Pour over the noodles and vegetables.

7. Joanna placed portions of noodles in individual bowls and topped each with a chicken breast and then sprinkled with herbs and peanuts.

Related links: Food and Drink Weekend Cookbook Challenge recipes salada chicken noodles