Recipe for Rice Noodles with Lemongrass Chicken 
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Yield:
1 servings
Ingredients:
Amount Ingredient
SAUCE ----------------
1/4 cup Very hot or boiling water 50 mL
3 tbl Sugar 45 mL
3 tbl Fish sauce 45 mL
3 tbl Rice vinegar 45 mL
3 tbl Lime juice 45 mL
1/2 tsp Hot Asian chili paste 2 mL
1 x Clove garlic, minced 1
----------------- NOODLES ----------------
1/2 lb Vermicelli rice noodles 250 g
----------------- RAW VEGETABLES ----------------
2 cup Shredded lettuce 500 mL
2 cup Bean sprouts, (very fresh) 500 mL
1 cup Shredded basil, mint and cilantro 250 mL
1/2 x English cucumber, sliced very thin 125 mL
1 x Carrot, grated 1
----------------- CHICKEN ----------------
1/2 cup Sugar 125 mL
3 tbl Water 45 mL
1/4 cup Extra water 50 mL
1 x Clove garlic, minced 1
1 tbl Lemon grass, minced 15 mL
2 x Shallots, thinly sliced 2
1 tbl Fish sauce 15 mL
1 tbl Soy sauce 15 mL
1 lb Boneless, skinless chicken 500 g
Instructions:
Instructions: Combine hot water with sugar to dissolve. Add fish sauce, rice vinegar, lime juice, hot sauce and garlic. Reserve.

Cook noodles 3 to 5 minutes in boiling water until just tender. Chill under cold water. Drain.

Line a platter with lettuce, bean sprouts, herbs, cucumber and carrot.

Fluff cold noodles on top.

Combine sugar and water in a medium saucepan. Cook over high heat until mixture turns a golden caramel colour. Standing back, in case mixture bubbles and splatters, add water, garlic, lemon grass, shallots, fish sauce, soy sauce. Marinate chicken in this mixture for 1/2 hour to overnight.

Heat oil in wok. Lift out chicken from marinade and add. Brown. Add liquid and cook until sauce becomes syrupy.

Spoon chicken and sauce over noodles. Sprinkle with peanuts.

Serve with reserved sauce over top or individually as a dip.

NOTES : Makes 4 to 6 servings.

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