Lemon Grass Chicken With Chili Dipping Sauce - cooking recipe

Ingredients

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

Preparation

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.
Place noodles in a medium bowl and cover with boiling water. Let stand until tender; drain. Rinse under cold water; drain.
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.
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.
Divide noodles among serving bowls. Top with lettuce, carrot, cucumber and chicken. Sprinkle with peanuts and radish. Serve with dipping sauce.