Lemon Grass Chicken With Vermicelli Salad - cooking recipe

Ingredients

8 oz bean thread vermicelli
1 tbsp peanut oil
3 None boneless skinless chicken thighs, thinly sliced
2 sticks (4 inches each) fresh lemon grass, thinly sliced
1 clove garlic, crushed
1 tbsp fish sauce
2 cups shredded iceberg lettuce
1 medium carrot, cut into matchsticks
1/2 small cucumber, seeded and thinly sliced
1/4 cup roasted unsalted peanuts, coarsely chopped
1 None red radish, trimmed and cut into thin strips
None None FOR THE CHILI DRESSING
1/4 cup sugar
2 tbsp white vinegar
1 None fresh small red Thai chili pepper, finely chopped

Preparation

Place vermicelli in a medium heatproof bowl; cover with boiling water. Let stand until just tender; drain.
Meanwhile, for the chili dressing, combine sugar and 1/2 cup water in a small saucepan. Stir on low heat for about 1-2 mins, or until sugar dissolves. Bring to a boil. Reduce heat to low; simmer, uncovered, for about 5 mins, or until mixture thickens slightly. Remove from heat. Stir in vinegar and chili pepper. Set aside.
Heat oil in wok on medium-high heat. Stir-fry the chicken, in batches, for about 3 mins, or until browned. Return chicken to wok with lemon grass and garlic; cook, stirring, for about 2-4 mins, or until lemon grass softens. Add fish sauce; stir-fry for about 1-2 mins, or until heated through.
Serve vermicelli with lettuce, carrot, cucumber and chicken mixture. Sprinkle with nuts, radish and half the dressing.
Serve with remaining dressing.