Grilled Lemongrass Chicken with Rice Noodle Salad

Instructions

1. 1

   Mix the lemongrass, 1 tbsp fish sauce, 1 tbsp brown sugar, minced garlic and oil. Toss with the chicken and let sit 15 minutes.

2. 2

   Cook the noodles per package, rinse with cold water and drain. Whisk the remaining fish sauce and sugar with juice of 2 limes and 2 tbsp water for dressing.

3. 3

   Grill the chicken over medium-high heat 5-6 minutes per side to 175°F. No grill? Use a grill pan over medium-high heat.

4. 4

   Toss the noodles with sliced cucumber, carrots and mint.

5. 5

   Slice the chicken over the noodles and drizzle with the dressing.