This recipe serves 4 large plates
(To serve a larger number double the recipe)
1 golden shallot, finely chopped
2 tspns of minced garlic or 4 cloves garlic, finely chopped
1 tspn of minced ginger
11/2 tablespoons of minced lemon grass or 2 stalks lemon grass, finely chopped
3 tablespoons of fish sauce
6 large chicken thighs , finely chopped
1 tspn minced red chillies, or 2 small red chillies finely chopped
55 gm (¼ cup) white sugar 7
70 ml lime juice
60 ml (¼ cup) rice vinegar
300 gm rice stick noodles
1/4 iceberg lettuce, cut into thin strips
2 Lebanese cucumbers, cut into julienne
2 carrots, cut into julienne
50 gm bean sprouts
1½ cups (loosely packed) Chinese celery
1½ cups (loosely packed) mint leaves
Preparation is key in this dish so in the end you can put it all together to eat fresh. Time management.
Combine shallot, 2 tspns of garlic, 1 tspn of ginger, the juice of a quarter of lime and 1 1/2 tbspns of lemongrass in a mortar and using a pestle, pound to a coarse paste.
Add 1 tbsp fish sauce, season to taste with sea salt and freshly ground black pepper and pound to combine.
Place chicken and lemongrass paste in a non-reactive bowl, toss to coat, cover with plastic wrap and marinate for 1-3 hours.
While the chicken is marinating, make the dressing.
Combine remaining garlic and fish sauce, chilly, sugar, lime
juice, and vinegar and stir until sugar dissolves. Set dressing aside.
Cooking Rice Stick Noodles
Place rice stick noodles in a heatproof bowl and pour boiling water over the rice stick noodles and stir using chopsticks to separate noodles. DO NOT overcook them. 2-3 then taste. When you can just bite through a strand, drain.
Refresh in cold water, then drain again. Put aside.
Cooking the Chicken
Heat a chargrill pan over medium heat. Grill chicken breast until lightly brown, in some pieces charred and cooked through. Remove from pan
Putting together the Salad
Run cold water through noodles and drain quickly.
On a plate serve up a large amount of Rice Stick Noodles. On top layer lettuce, cucumber, carrot, bean sprouts, Chinese celery and mint. Add sliced chicken to the noodle salad, drizzle with dressing, , serve immediately.
Celery has an aromatic fragrance and contains high fiber. Normally, in Thai cuisine, it is used celery in various spicy salad dishes. It is high in vitamins. Eating celery helps to protect us from bacterial diseases, lowers cholesterol and blood sugar levels and is a thirst quencher.