Lemon Grass Chicken With Vermicelli Salad Recipe

Name: Lemon Grass Chicken With Vermicelli Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place vermicelli in a medium heatproof bowl; cover with boiling water. Let stand until just tender; drain.
2
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.
3
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.
4
Serve vermicelli with lettuce, carrot, cucumber and chicken mixture. Sprinkle with nuts, radish and half the dressing.
5
Serve with remaining dressing.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Lemon Grass Chicken With Vermicelli Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lemon Grass Chicken With Vermicelli Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions