Lemon Grass Chicken With Chili Dipping Sauce

• 2 stalks fresh lemon grass
• 7 oz rice vermicelli noodles
• 2 tbsp peanut oil
• 1 1/3 lbs boneless skinless chicken thighs, thinly sliced
• 1 clove garlic, crushed
• 1 tbsp fish sauce
• 2 cups shredded iceberg lettuce
• 1 medium carrot, coarsely grated
• 1 small cucumber, halved, seeded and thinly sliced
• 1/4 cup toasted peanuts, chopped
• 1 None red radish, grated finely
• None None FOR THE CHILI DIPPING SAUCE
• 1/3 cup sugar
• 1 tbsp white vinegar
• 1 small fresh red chili pepper, finely chopped

1. Cut each stalk of lemon grass 4 inches from the root end; discard tops. Peel away tough outer layers. Split lemon grass in half, remove V-shaped core and discard. Chop remaining lemon grass finely.
2. Place noodles in a medium bowl and cover with boiling water. Let stand until tender; drain. Rinse under cold water; drain.
3. Meanwhile, for the dipping sauce, place sugar and 1/2 cup water in a small saucepan on low heat. Cook, stirring, until sugar dissolves. Bring to a boil on high heat. Reduce heat to low and simmer 2 mins or until sauce thickens slightly. Remove from heat; add vinegar and chili pepper.
4. Heat 2 tsp of the oil in a wok or large skillet on high heat. Stir-fry chicken, in batches, until browned and cooked through. Return chicken to the wok. Add the remaining oil, lemon grass and garlic. Cook 1 min, or until fragrant and softened. Add fish sauce; toss to coat chicken in sauce.
5. Divide noodles among serving bowls. Top with lettuce, carrot, cucumber and chicken. Sprinkle with peanuts and radish. Serve with dipping sauce.

stalks fresh lemon grass, rice vermicelli noodles, peanut oil, chicken thighs, clove garlic, fish sauce, carrot, cucumber, peanuts, red radish, sugar, white vinegar, red chili pepper

Taken from recipes-plus.com/api/v2.0/recipes/22452 (may not work)